Grilled Chicken and Veggie Salad with Quinoa

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

Grilled Chicken and Veggie Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Salad with Quinoa

Grilled chicken breast and fluffy quinoa tossed with crisp garden vegetables and a zesty lemon-herb vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

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NUTRITION

314kcal
Protein
37.7g
Fat
9.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.

  • 4

    Place the mixed greens in a large bowl and top with the cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 5

    Add the sliced grilled chicken to the salad.

  • 6

    Drizzle the lemon-herb vinaigrette over the top and toss gently to combine.

  • 7

    Garnish with fresh parsley and serve immediately.

Grilled Chicken and Veggie Salad with Quinoa

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

Grilled Chicken and Veggie Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Salad with Quinoa

Grilled chicken breast and fluffy quinoa tossed with crisp garden vegetables and a zesty lemon-herb vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

NUTRITION

314kcal
Protein
37.7g
Fat
9.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.

  • 4

    Place the mixed greens in a large bowl and top with the cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 5

    Add the sliced grilled chicken to the salad.

  • 6

    Drizzle the lemon-herb vinaigrette over the top and toss gently to combine.

  • 7

    Garnish with fresh parsley and serve immediately.