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 cucumbers and cherry tomatoes, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

214kcal
Protein
16.5g
Fat
7.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

0.4 cup Cooked Quinoa

0.5 cup Chopped Cucumber

0.25 cup Halved Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked through.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips or bite-sized pieces.

  • 3

    In a medium mixing bowl, combine the cooked quinoa, chopped cucumber, and cherry tomatoes.

  • 4

    In a small bowl or jar, whisk together the olive oil, fresh lemon juice, and chopped parsley to create the vinaigrette.

  • 5

    Add the sliced chicken to the salad bowl and drizzle the vinaigrette over the top.

  • 6

    Toss all ingredients together gently until well-combined and serve immediately.

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 cucumbers and cherry tomatoes, finished with a bright and zesty lemon vinaigrette.

NUTRITION

214kcal
Protein
16.5g
Fat
7.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

0.4 cup Cooked Quinoa

0.5 cup Chopped Cucumber

0.25 cup Halved Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked through.

  • 2

    Allow the chicken to rest for five minutes before slicing it into thin strips or bite-sized pieces.

  • 3

    In a medium mixing bowl, combine the cooked quinoa, chopped cucumber, and cherry tomatoes.

  • 4

    In a small bowl or jar, whisk together the olive oil, fresh lemon juice, and chopped parsley to create the vinaigrette.

  • 5

    Add the sliced chicken to the salad bowl and drizzle the vinaigrette over the top.

  • 6

    Toss all ingredients together gently until well-combined and serve immediately.