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: 4.5 oz 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 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp chopped Fresh Parsley

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

Tender grilled chicken breast tossed with fluffy quinoa and a medley of crisp bell peppers and cucumbers, finished with a zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.9g

Fat

10.4g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz 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 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp 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 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into bite-sized cubes.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, and shredded carrots.
5
In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the dressing.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.
7
Top the salad with the grilled chicken pieces and serve immediately.