Grilled Chicken and Quinoa Salad with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Grilled chicken breast tossed with fluffy quinoa and vibrant garden greens, finished with a bright lemon-herb vinaigrette for a refreshing, zesty bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

276kcal
Protein
17.1g
Fat
16.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through, then slice into thin strips.

  • 3

    In a large salad bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and finely chopped parsley.

  • 5

    Arrange the sliced grilled chicken over the salad base.

  • 6

    Drizzle the lemon-herb vinaigrette over the dish and toss gently to coat before serving.

Grilled Chicken and Quinoa Salad with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Greens

Grilled chicken breast tossed with fluffy quinoa and vibrant garden greens, finished with a bright lemon-herb vinaigrette for a refreshing, zesty bite.

NUTRITION

276kcal
Protein
17.1g
Fat
16.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast

1/4 cup cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through, then slice into thin strips.

  • 3

    In a large salad bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumber.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and finely chopped parsley.

  • 5

    Arrange the sliced grilled chicken over the salad base.

  • 6

    Drizzle the lemon-herb vinaigrette over the dish and toss gently to coat before serving.