Name: Grilled Chicken Salad with Quinoa and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Mixed Greens; 0.5 cup Chopped Cucumber; 0.5 cup Halved Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Chopped Fresh Parsley

Grilled Chicken Salad with Quinoa and 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 Salad with Quinoa and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a zesty lemon vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.2g

Fat

19g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

3.8 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Mixed Greens

0.5 cup Chopped Cucumber

0.5 cup Halved Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
3
In a large salad bowl, combine the mixed greens, cooked quinoa, chopped cucumber, and halved cherry tomatoes.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley to create the vinaigrette.
5
Slice the rested grilled chicken into thin strips and place them on top of the salad base.
6
Drizzle the lemon vinaigrette over the entire dish and toss gently to coat all the ingredients before serving.