Name: Grilled Chicken and Quinoa Salad with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/2 cup Cherry Tomatoes, halved; 1/4 cup Diced Red Bell Pepper; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Chopped Fresh Parsley

Grilled Chicken and Quinoa Salad with Fresh Vegetables

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 Fresh Vegetables

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

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NUTRITION

Protein

21g

Fat

10.1g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes, halved

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
3
Allow the chicken to rest for 5 minutes before dicing into bite-sized cubes.
4
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and diced red bell pepper.
5
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley to create the dressing.
6
Pour the dressing over the quinoa and vegetable mixture, tossing gently to coat everything evenly.
7
Top the salad with the grilled chicken pieces and serve immediately while the chicken is warm and the vegetables are crisp.