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: 3.8 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 0.5 cup Red Bell Pepper, diced; 0.3 cup Cucumber, diced; 1 tablespoon Red Onion, minced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Parsley, chopped

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 breast tossed with fluffy quinoa and colorful diced vegetables in a zesty lemon-herb vinaigrette, finished with a satisfyingly crisp bite.

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NUTRITION

Protein

30g

Fat

13.9g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.5 cup Quinoa, cooked

0.5 cup Red Bell Pepper, diced

0.3 cup Cucumber, diced

1 tablespoon Red Onion, minced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the heat and let it rest for 5 minutes before dicing into bite-sized cubes.
4
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and red onion.
5
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.
6
Add the diced chicken to the bowl and pour the dressing over the salad.
7
Toss everything together until the ingredients are evenly coated and serve chilled or at room temperature.