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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Tender grilled chicken tossed with fluffy quinoa and a rainbow of garden vegetables, finished with a bright lemon-herb vinaigrette and a refreshing crisp bite.

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NUTRITION

393kcal
Protein
34g
Fat
16.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2.5 teaspoons Extra Virgin Olive Oil

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing into bite-sized cubes.

  • 4

    In a large mixing bowl, combine the cooked quinoa with the diced red bell pepper and cucumber.

  • 5

    In a small jar, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 6

    Drizzle the dressing over the quinoa and vegetables, toss to coat, and top with the grilled chicken pieces.

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.

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables

Tender grilled chicken tossed with fluffy quinoa and a rainbow of garden vegetables, finished with a bright lemon-herb vinaigrette and a refreshing crisp bite.

NUTRITION

393kcal
Protein
34g
Fat
16.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2.5 teaspoons Extra Virgin Olive Oil

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing into bite-sized cubes.

  • 4

    In a large mixing bowl, combine the cooked quinoa with the diced red bell pepper and cucumber.

  • 5

    In a small jar, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 6

    Drizzle the dressing over the quinoa and vegetables, toss to coat, and top with the grilled chicken pieces.