Name: Grilled Chicken Salad with Quinoa and Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 tsp Extra Virgin Olive Oil; 40g Sliced Avocado; 1/2 cup Chopped Cucumber; 1/2 cup Cherry Tomatoes; 1/4 cup Diced Red Bell Pepper; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Salad with Quinoa and 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 Salad with Quinoa and Fresh Vegetables

Tender grilled chicken and fluffy quinoa tossed with crisp garden vegetables and a zesty lemon-herb vinaigrette, finished with creamy avocado slices.

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NUTRITION

Protein

32.4g

Fat

20.2g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

40g Sliced Avocado

1/2 cup Chopped Cucumber

1/2 cup Cherry Tomatoes

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.
2
Allow the chicken to rest for five minutes before slicing into thin strips.
3
In a large mixing bowl combine the cooked quinoa with chopped cucumber, halved cherry tomatoes, and diced red bell pepper.
4
Whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
5
Drizzle the dressing over the quinoa and vegetable mixture and toss gently to coat everything evenly.
6
Transfer the salad to a serving plate and top with the sliced grilled chicken and fresh avocado slices.
7
Serve immediately while the chicken is warm and the vegetables are crisp.