Grilled Chicken Salad with Mixed Greens and Quinoa

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

Grilled Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Quinoa

Tender grilled chicken and fluffy quinoa tossed with vibrant mixed greens and a hard-boiled egg, finished with a zesty lemon vinaigrette for a bright, citrusy zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

415kcal
Protein
41.5g
Fat
14.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 large Hard-Boiled Egg

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken is grilling, cook the quinoa according to package directions if not already prepared, and allow it to cool slightly.

  • 3

    Hard-boil the egg by placing it in boiling water for 9-10 minutes, then peel and slice it in half.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, and halved cherry tomatoes.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice to create the dressing.

  • 6

    Slice the grilled chicken into strips and add it to the bowl along with the quinoa and egg halves.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken Salad with Mixed Greens and Quinoa

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

Grilled Chicken Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Mixed Greens and Quinoa

Tender grilled chicken and fluffy quinoa tossed with vibrant mixed greens and a hard-boiled egg, finished with a zesty lemon vinaigrette for a bright, citrusy zing.

NUTRITION

415kcal
Protein
41.5g
Fat
14.9g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 large Hard-Boiled Egg

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken is grilling, cook the quinoa according to package directions if not already prepared, and allow it to cool slightly.

  • 3

    Hard-boil the egg by placing it in boiling water for 9-10 minutes, then peel and slice it in half.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, and halved cherry tomatoes.

  • 5

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice to create the dressing.

  • 6

    Slice the grilled chicken into strips and add it to the bowl along with the quinoa and egg halves.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.