Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 teaspoons Extra Virgin Olive Oil; 1/2 cup diced Red Bell Pepper; 1/2 cup diced Cucumber; 2 tablespoons diced Red Onion; 1 tablespoon Lemon Juice; 2 tablespoons chopped Fresh Parsley

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Grilled chicken and fluffy quinoa tossed with bell peppers and cucumbers in a zesty lemon dressing with crisp chopped parsley.

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NUTRITION

Protein

40.5g

Fat

15.4g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

2 tablespoons diced Red Onion

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and cracked black pepper.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
3
Allow the chicken to rest for several minutes before cutting into small, uniform cubes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.
5
Add the cooked quinoa, diced red bell pepper, cucumber, and red onion to the bowl with the dressing.
6
Incorporate the grilled chicken cubes and toss all ingredients thoroughly to ensure an even coating of the vinaigrette.