Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 0.25 medium Avocado; 0.5 cup chopped Cucumber; 0.5 cup chopped Red Bell Pepper; 0.25 cup shredded Carrots; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Salad with Crunchy 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 Crunchy Vegetables

Grilled chicken and fluffy quinoa tossed with garden vegetables and a lemon vinaigrette, topped with buttery sliced avocado.

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NUTRITION

Protein

32.1g

Fat

24.5g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

0.25 medium Avocado

0.5 cup chopped Cucumber

0.5 cup chopped Red Bell Pepper

0.25 cup shredded Carrots

1 tbsp Lemon Juice

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PREPARATION

1
Rinse the quinoa thoroughly and cook according to the package directions until fluffy.
2
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
3
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
4
Remove the chicken from the grill and let it rest for 5 minutes before slicing into bite-sized cubes.
5
While the chicken rests, dice the cucumber and red bell pepper, and shred the carrots.
6
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of dried oregano or fresh parsley.
7
Add the cooked quinoa, chopped vegetables, and grilled chicken to the bowl and toss well to combine.
8
Transfer the salad to a plate and top with fresh slices of buttery avocado before serving.