Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing and crunchy quinoa salad mixed with fresh cucumber, cherry tomatoes, red onion, and a zesty lemon-olive oil dressing. This dish offers a harmonious blend of protein, fiber, and subtle Mediterranean flavors, making it a balanced and delicious mid-day meal.

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NUTRITION

422kcal
Protein
42.5g
Fat
11g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, boneless, skinless

0.75 cup cooked Quinoa

0.25 medium Cucumber

4 pieces Cherry Tomatoes

0.125 whole Red Onion

1 tablespoon Fresh Parsley

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and chop the fresh parsley.

  • 6

    In a mixing bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, and parsley.

  • 7

    Drizzle with olive oil and lemon juice, then toss gently to coat evenly. Adjust seasoning with salt and pepper as desired.

  • 8

    Slice the grilled chicken breast and serve atop or alongside the crunchy quinoa salad.

Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing and crunchy quinoa salad mixed with fresh cucumber, cherry tomatoes, red onion, and a zesty lemon-olive oil dressing. This dish offers a harmonious blend of protein, fiber, and subtle Mediterranean flavors, making it a balanced and delicious mid-day meal.

NUTRITION

422kcal
Protein
42.5g
Fat
11g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, boneless, skinless

0.75 cup cooked Quinoa

0.25 medium Cucumber

4 pieces Cherry Tomatoes

0.125 whole Red Onion

1 tablespoon Fresh Parsley

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and chop the fresh parsley.

  • 6

    In a mixing bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, and parsley.

  • 7

    Drizzle with olive oil and lemon juice, then toss gently to coat evenly. Adjust seasoning with salt and pepper as desired.

  • 8

    Slice the grilled chicken breast and serve atop or alongside the crunchy quinoa salad.