Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Chicken Breast; 0.33 cup Cooked Quinoa; 0.5 cup Cucumber; 0.25 cup Red Bell Pepper; 0.25 cup Carrots; 1 tablespoon Olive Oil; 0.25 whole Avocado; 1 tablespoon Lemon Juice

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

Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables, finished with a bright lemon-herb dressing and creamy avocado.

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NUTRITION

Protein

15.7g

Fat

20g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast

0.33 cup Cooked Quinoa

0.5 cup Cucumber

0.25 cup Red Bell Pepper

0.25 cup Carrots

1 tablespoon Olive Oil

0.25 whole Avocado

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until cooked through.
2
While the chicken rests, chop the cucumber and bell pepper into bite-sized pieces and shred the carrot.
3
In a large bowl, whisk together the olive oil and lemon juice to create a simple, clean dressing.
4
Add the cooked quinoa, chopped vegetables, and sliced grilled chicken to the bowl.
5
Toss everything together until well-coated in the dressing.
6
Top with fresh avocado slices and a sprinkle of parsley before serving.