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: 2.5 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Cucumber; 1/4 cup Shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Fresh Lemon Juice; 1 tbsp Chopped Fresh Parsley

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 breast and fluffy quinoa tossed with crisp bell peppers and cucumbers in a bright, zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

28.9g

Fat

22.2g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Prepare the quinoa according to package instructions and allow it to cool to room temperature.
2
Season the chicken breast with a pinch of sea salt and black pepper, then grill until the internal temperature reaches 165°F.
3
Once cooled, dice the grilled chicken into bite-sized cubes.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.
5
In a large mixing bowl, combine the cooled quinoa, diced chicken, bell peppers, cucumber, and shredded carrots.
6
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
7
Transfer to a serving bowl and garnish with sunflower seeds for a satisfying crunch.