Name: Quinoa and Chickpea Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 0.25 cup Chickpeas; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Fresh parsley; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Quinoa and Chickpea Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Quinoa and Chickpea Salad with Lemon-Herb Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with crisp chickpeas and a zesty lemon-herb vinaigrette for a bright and refreshing meal.

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NUTRITION

Protein

52.8g

Fat

13.5g

Carbs

40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.25 cup Chickpeas

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Fresh parsley

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Season chicken breast with garlic powder, sea salt, and black pepper.
2
Grill chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.
3
Allow chicken to rest for five minutes before dicing into bite-sized pieces.
4
In a large mixing bowl, whisk together the lemon juice and extra virgin olive oil.
5
Add the cooked quinoa, chickpeas, diced cucumber, cherry tomatoes, and fresh parsley to the bowl.
6
Incorporate the diced chicken and toss everything together until the vinaigrette is evenly distributed.