Grilled Chicken Quinoa Salad with Crunchy Veggies

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

Grilled Chicken Quinoa Salad with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Crunchy Veggies

Tender grilled chicken tossed with fluffy quinoa and a rainbow of crisp vegetables, finished with a zesty lemon-herb vinaigrette and salty feta.

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NUTRITION

477kcal
Protein
32.6g
Fat
27.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Feta Cheese

1/2 cup Red Bell Pepper

1/2 cup Cucumber

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season chicken breast with salt and pepper.

  • 2

    Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    Let chicken rest for 5 minutes, then slice into bite-sized pieces.

  • 4

    In a large bowl, combine the cooked quinoa, chopped bell pepper, and sliced cucumber.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 6

    Toss the salad with the dressing and top with the grilled chicken and crumbled feta.

Grilled Chicken Quinoa Salad with Crunchy Veggies

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

Grilled Chicken Quinoa Salad with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Crunchy Veggies

Tender grilled chicken tossed with fluffy quinoa and a rainbow of crisp vegetables, finished with a zesty lemon-herb vinaigrette and salty feta.

NUTRITION

477kcal
Protein
32.6g
Fat
27.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Feta Cheese

1/2 cup Red Bell Pepper

1/2 cup Cucumber

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season chicken breast with salt and pepper.

  • 2

    Grill chicken over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    Let chicken rest for 5 minutes, then slice into bite-sized pieces.

  • 4

    In a large bowl, combine the cooked quinoa, chopped bell pepper, and sliced cucumber.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 6

    Toss the salad with the dressing and top with the grilled chicken and crumbled feta.