Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Savor a refreshing, balanced lunch featuring a juicy grilled chicken breast paired with fluffy quinoa and a vibrant, crunchy salad of cucumber and tomato. Bright lemon and a hint of extra virgin olive oil tie the dish together for a delightful, nourishing meal.

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NUTRITION

603kcal
Protein
49.9g
Fat
16.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Quinoa

1/2 medium Cucumber

1 medium Tomato

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast generously with salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa as per package instructions, or use pre-cooked quinoa. Fluff with a fork once cooked.

  • 5

    Dice the cucumber and tomato and combine in a bowl. Drizzle with the lemon juice and extra virgin olive oil, then gently toss to coat. Adjust salt and pepper to taste.

  • 6

    Assemble your plate with a serving of quinoa, topped with sliced grilled chicken, and serve the fresh, crunchy cucumber-tomato salad on the side.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Savor a refreshing, balanced lunch featuring a juicy grilled chicken breast paired with fluffy quinoa and a vibrant, crunchy salad of cucumber and tomato. Bright lemon and a hint of extra virgin olive oil tie the dish together for a delightful, nourishing meal.

NUTRITION

603kcal
Protein
49.9g
Fat
16.9g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Quinoa

1/2 medium Cucumber

1 medium Tomato

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast generously with salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the quinoa as per package instructions, or use pre-cooked quinoa. Fluff with a fork once cooked.

  • 5

    Dice the cucumber and tomato and combine in a bowl. Drizzle with the lemon juice and extra virgin olive oil, then gently toss to coat. Adjust salt and pepper to taste.

  • 6

    Assemble your plate with a serving of quinoa, topped with sliced grilled chicken, and serve the fresh, crunchy cucumber-tomato salad on the side.