Grilled Chicken Quinoa Salad with Roasted Peppers

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

Grilled Chicken Quinoa Salad with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Roasted Peppers

Tender grilled chicken breast tossed with fluffy quinoa and smoky roasted red peppers, finished with a bright lemon-herb vinaigrette.

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NUTRITION

405kcal
Protein
40.2g
Fat
15.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Red Peppers

1/2 cup Diced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Cook the quinoa according to package directions and let it cool slightly.

  • 3

    Dice the grilled chicken, roasted red peppers, and cucumber into bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley.

  • 5

    Combine the chicken, quinoa, and vegetables in a large bowl and toss with the lemon-herb vinaigrette.

Grilled Chicken Quinoa Salad with Roasted Peppers

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

Grilled Chicken Quinoa Salad with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Roasted Peppers

Tender grilled chicken breast tossed with fluffy quinoa and smoky roasted red peppers, finished with a bright lemon-herb vinaigrette.

NUTRITION

405kcal
Protein
40.2g
Fat
15.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Red Peppers

1/2 cup Diced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium-high heat until fully cooked.

  • 2

    Cook the quinoa according to package directions and let it cool slightly.

  • 3

    Dice the grilled chicken, roasted red peppers, and cucumber into bite-sized pieces.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley.

  • 5

    Combine the chicken, quinoa, and vegetables in a large bowl and toss with the lemon-herb vinaigrette.