Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy a vibrant and refreshing lunch featuring perfectly grilled chicken breast laid atop a crunchy quinoa salad bursting with colorful red bell pepper, crisp cucumber, and a hint of red onion. Finished with a zesty lemon vinaigrette, this dish delivers bright flavors, appealing textures, and a balanced nutritional profile to satisfy both your taste buds and fitness goals.

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NUTRITION

482kcal
Protein
38.6g
Fat
20.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Red Bell Pepper, chopped

0.5 cup Cucumber, chopped

0.25 cup Red Onion, finely chopped

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can add other herbs of your choice.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, slice the chicken into strips.

  • 4

    In a large bowl, combine the cooked quinoa, chopped red bell pepper, cucumber, and red onion.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified to form the vinaigrette.

  • 6

    Pour the lemon vinaigrette over the quinoa and vegetables. Toss the salad gently to ensure even coating.

  • 7

    Plate the salad and top with the sliced grilled chicken. Serve immediately and enjoy your nourishing, flavorful lunch.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy a vibrant and refreshing lunch featuring perfectly grilled chicken breast laid atop a crunchy quinoa salad bursting with colorful red bell pepper, crisp cucumber, and a hint of red onion. Finished with a zesty lemon vinaigrette, this dish delivers bright flavors, appealing textures, and a balanced nutritional profile to satisfy both your taste buds and fitness goals.

NUTRITION

482kcal
Protein
38.6g
Fat
20.4g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Red Bell Pepper, chopped

0.5 cup Cucumber, chopped

0.25 cup Red Onion, finely chopped

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can add other herbs of your choice.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, slice the chicken into strips.

  • 4

    In a large bowl, combine the cooked quinoa, chopped red bell pepper, cucumber, and red onion.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified to form the vinaigrette.

  • 6

    Pour the lemon vinaigrette over the quinoa and vegetables. Toss the salad gently to ensure even coating.

  • 7

    Plate the salad and top with the sliced grilled chicken. Serve immediately and enjoy your nourishing, flavorful lunch.