Name: Grilled Chicken Breast Salad with Quinoa and Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/2 cup Diced Red Bell Pepper; 1/4 cup Shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Pumpkin Seeds; 1/2 tsp Dried Oregano

Grilled Chicken Breast Salad with Quinoa and 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 Breast Salad with Quinoa and Crunchy Vegetables

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and bell peppers in a zesty lemon-herb vinaigrette, finished with a toasted pumpkin seed crunch.

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NUTRITION

Protein

35.8g

Fat

22.7g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Pumpkin Seeds

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, fluff the pre-cooked quinoa with a fork in a large mixing bowl.
4
Add the diced cucumber, red bell pepper, and shredded carrots to the quinoa.
5
In a small jar, whisk together the olive oil and fresh lemon juice until emulsified.
6
Pour the dressing over the quinoa and vegetables, tossing well to coat every grain.
7
Slice the grilled chicken into thin strips and arrange them over the salad base.
8
Top the dish with pumpkin seeds for a satisfying toasted crunch.