Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing romaine and quinoa salad. The dish offers a delightful balance of tender protein, nutty quinoa, and crisp vegetables, all tossed in a vibrant lemon-olive oil dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
41.3g
Fat
11.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Romaine Lettuce

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the salad by combining chopped romaine lettuce, cherry tomatoes, and cucumber in a bowl.

  • 4

    Add the cooked quinoa to the salad. In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the salad and toss gently until everything is evenly coated.

  • 6

    Slice the grilled chicken and serve on top or alongside the quinoa salad for a balanced, protein-packed meal.

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing romaine and quinoa salad. The dish offers a delightful balance of tender protein, nutty quinoa, and crisp vegetables, all tossed in a vibrant lemon-olive oil dressing.

NUTRITION

385kcal
Protein
41.3g
Fat
11.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Romaine Lettuce

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the salad by combining chopped romaine lettuce, cherry tomatoes, and cucumber in a bowl.

  • 4

    Add the cooked quinoa to the salad. In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the salad and toss gently until everything is evenly coated.

  • 6

    Slice the grilled chicken and serve on top or alongside the quinoa salad for a balanced, protein-packed meal.