Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh vegetables in a zesty lemon-Dijon vinaigrette, finished with a sprinkle of crisp cucumber.

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NUTRITION

338kcal
Protein
18.8g
Fat
13.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

3/4 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 cup Fresh Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a small pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.

  • 4

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

  • 5

    Pour the lemon-Dijon vinaigrette over the quinoa mixture and toss gently to ensure everything is evenly coated.

  • 6

    Transfer the salad to a plate and top with the warm grilled chicken strips to serve.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh vegetables in a zesty lemon-Dijon vinaigrette, finished with a sprinkle of crisp cucumber.

NUTRITION

338kcal
Protein
18.8g
Fat
13.4g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

3/4 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 cup Fresh Arugula

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a small pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.

  • 4

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

  • 5

    Pour the lemon-Dijon vinaigrette over the quinoa mixture and toss gently to ensure everything is evenly coated.

  • 6

    Transfer the salad to a plate and top with the warm grilled chicken strips to serve.