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: 5 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Cucumber; 1/2 cup chopped Red Bell Pepper; 1/2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Hemp Hearts

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

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and peppers in a zesty lemon dressing, finished with toasted hemp hearts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.2g

Fat

17.7g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Hemp Hearts

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before dicing into bite-sized cubes.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to coat everything evenly.
7
Fold in the diced grilled chicken and sprinkle the hemp hearts over the top before serving.