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

Tender grilled chicken and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a bright, zesty lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

275kcal
Protein
15g
Fat
16.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces grilled Chicken Breast, sliced

1/3 cup cooked Quinoa

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked, then slice into thin strips.

  • 2

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

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 4

    Add the sliced grilled chicken to the salad base.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.

  • 6

    Serve immediately or let sit for 10 minutes to allow the flavors to meld.

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

Tender grilled chicken and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a bright, zesty lemon vinaigrette.

NUTRITION

275kcal
Protein
15g
Fat
16.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces grilled Chicken Breast, sliced

1/3 cup cooked Quinoa

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked, then slice into thin strips.

  • 2

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

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 4

    Add the sliced grilled chicken to the salad base.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.

  • 6

    Serve immediately or let sit for 10 minutes to allow the flavors to meld.