Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and cherry tomatoes in a zesty lemon vinaigrette with a touch of fresh, aromatic parsley.

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NUTRITION

240kcal
Protein
19.6g
Fat
10.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/3 cup cooked Quinoa

1/3 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through.

  • 3

    Allow the chicken to rest for a few minutes before slicing into small cubes.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, sliced chicken, diced cucumber, and halved cherry tomatoes.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl until emulsified.

  • 6

    Drizzle the dressing over the salad and toss with chopped fresh parsley to combine.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and cherry tomatoes in a zesty lemon vinaigrette with a touch of fresh, aromatic parsley.

NUTRITION

240kcal
Protein
19.6g
Fat
10.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

1/3 cup cooked Quinoa

1/3 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until cooked through.

  • 3

    Allow the chicken to rest for a few minutes before slicing into small cubes.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, sliced chicken, diced cucumber, and halved cherry tomatoes.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl until emulsified.

  • 6

    Drizzle the dressing over the salad and toss with chopped fresh parsley to combine.