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

Grilled chicken breast and fluffy quinoa tossed with cucumber and bell peppers in a lemon dressing, finished with a sprinkle of fresh, peppery parsley.

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NUTRITION

198kcal
Protein
18.2g
Fat
7.4g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until cooked through and slice into thin strips.

  • 2

    Cook the quinoa according to the package instructions and set aside to cool to room temperature.

  • 3

    In a large mixing bowl, combine the diced cucumber, red bell pepper, and chopped fresh parsley.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar to create a light vinaigrette.

  • 5

    Add the sliced chicken and cooled quinoa to the vegetable mixture, drizzle with the dressing, and toss gently to combine before serving.

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

Grilled chicken breast and fluffy quinoa tossed with cucumber and bell peppers in a lemon dressing, finished with a sprinkle of fresh, peppery parsley.

NUTRITION

198kcal
Protein
18.2g
Fat
7.4g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until cooked through and slice into thin strips.

  • 2

    Cook the quinoa according to the package instructions and set aside to cool to room temperature.

  • 3

    In a large mixing bowl, combine the diced cucumber, red bell pepper, and chopped fresh parsley.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar to create a light vinaigrette.

  • 5

    Add the sliced chicken and cooled quinoa to the vegetable mixture, drizzle with the dressing, and toss gently to combine before serving.