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: 3.5 ounces Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 1/4 cup Chopped Red Bell Pepper; 1/4 cup Chopped Cucumber; 1/4 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon 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 tossed with fluffy quinoa and a medley of colorful garden vegetables in a bright lemon-herb vinaigrette for a refreshing, crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.5g

Fat

9.4g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1/4 cup Chopped Red Bell Pepper

1/4 cup Chopped Cucumber

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing into bite-sized strips.
4
In a large mixing bowl, combine the cooked quinoa, diced bell peppers, cucumbers, and shredded carrots.
5
In a small jar or bowl, whisk together the olive oil, lemon juice, and fresh parsley to create a light vinaigrette.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.
7
Top the salad with the sliced grilled chicken and serve immediately.