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: 3.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 2 cups Baby Spinach; 1/2 cup diced Red Bell Pepper; 1/2 cup sliced Cucumber; 1/4 cup shredded Carrot; 1 tbsp Lemon Juice; 1 tsp Pumpkin Seeds

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

Lemon-marinated chicken breast grilled and tossed with fluffy quinoa and crisp garden vegetables, finished with a bright citrus vinaigrette and toasted pumpkin seeds.

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NUTRITION

Protein

31.8g

Fat

20.2g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1/2 cup diced Red Bell Pepper

1/2 cup sliced Cucumber

1/4 cup shredded Carrot

1 tbsp Lemon Juice

1 tsp Pumpkin Seeds

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PREPARATION

1
Season the chicken breast with salt, pepper, and a splash of lemon juice.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked.
3
Prepare the quinoa by simmering in water until fluffy, then allow it to cool slightly.
4
Dice the cucumber and red bell pepper, and shred the carrot into thin strips.
5
Whisk the extra virgin olive oil and remaining lemon juice in a small bowl to create the dressing.
6
Slice the grilled chicken into thin, bite-sized strips.
7
Toss the spinach, cooled quinoa, and chopped vegetables together in a large serving bowl.
8
Drizzle the citrus vinaigrette over the salad and top with the chicken and toasted pumpkin seeds.