Name: Grilled Chicken and Quinoa Salad with Crisp Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/4 cup Cooked Quinoa; 1/2 cup chopped Cucumber; 1/2 cup chopped Red Bell Pepper; 2 tbsp chopped Red Onion; 1 tbsp Lemon Juice; 1/2 tsp Extra Virgin Olive Oil; 1 tsp Dijon Mustard; 1 tbsp chopped Fresh Parsley

Grilled Chicken and Quinoa Salad with Crisp 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 Crisp Vegetables

Tender grilled chicken breast tossed with fluffy quinoa and colorful garden vegetables, finished with a bright lemon-herb vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.0g

Fat

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

2 tbsp chopped Red Onion

1 tbsp Lemon Juice

1/2 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, finely chop the cucumber, red bell pepper, and red onion.
4
In a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard to create a light dressing.
5
Place the cooked quinoa, chopped vegetables, and fresh parsley in a large mixing bowl.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing into bite-sized cubes.
7
Add the chicken to the bowl and drizzle the dressing over the top.
8
Toss all ingredients together until well combined and serve chilled or at room temperature.