Grilled Chicken and Quinoa Salad with Fresh Herbs

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

Grilled Chicken and Quinoa Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Herbs

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and juicy cherry tomatoes, finished with a zesty lemon-herb dressing.

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NUTRITION

274kcal
Protein
15.8g
Fat
13.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast, cubed

1/2 cup Cooked Quinoa

3/4 tablespoon Extra Virgin Olive Oil

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Allow the chicken to rest for five minutes before slicing into small, bite-sized cubes.

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and chopped parsley in a small jar to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and add the cubed chicken.

  • 6

    Toss all ingredients together until the salad is thoroughly coated and serve chilled.

Grilled Chicken and Quinoa Salad with Fresh Herbs

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

Grilled Chicken and Quinoa Salad with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Herbs

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and juicy cherry tomatoes, finished with a zesty lemon-herb dressing.

NUTRITION

274kcal
Protein
15.8g
Fat
13.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast, cubed

1/2 cup Cooked Quinoa

3/4 tablespoon Extra Virgin Olive Oil

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Allow the chicken to rest for five minutes before slicing into small, bite-sized cubes.

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    Whisk together the extra virgin olive oil, lemon juice, and chopped parsley in a small jar to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and add the cubed chicken.

  • 6

    Toss all ingredients together until the salad is thoroughly coated and serve chilled.