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: 2.8 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup diced Red Bell Pepper; 1/2 cup sliced Cucumber; 1/4 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Sunflower Seeds

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 tossed with fluffy quinoa and vibrant raw vegetables in a zesty lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

30.6g

Fat

11.6g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup sliced Cucumber

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper, then grill until the internal temperature reaches 165 degrees Fahrenheit and slice into thin strips.
2
Prepare the quinoa by simmering in water or vegetable broth until the grains are translucent and the liquid is fully absorbed.
3
Dice the red bell pepper and cucumber into bite-sized pieces and shred the fresh carrots.
4
In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.
5
Add the cooked quinoa, sliced grilled chicken, and prepared vegetables to the bowl, tossing gently to ensure everything is evenly coated in the dressing.
6
Top the salad with dry roasted sunflower seeds for an added layer of toasted crunch before serving.