Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.6 cup Cooked Quinoa; 1 teaspoon Extra Virgin Olive Oil; 0.5 cup chopped Cucumber; 0.5 cup halved Cherry Tomatoes; 2 tablespoons diced Red Onion; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

32.2g

Fat

9.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.6 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

0.5 cup chopped Cucumber

0.5 cup halved Cherry Tomatoes

2 tablespoons diced Red Onion

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into bite-sized cubes.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley to create the vinaigrette.
5
In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
6
Add the sliced grilled chicken to the bowl.
7
Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.
8
Serve immediately or chill for 30 minutes to allow the flavors to meld.