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 vibrant, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad tossed in a bright lemon-olive oil dressing. This balanced dish offers a satisfying medley of textures and flavors – tender, smoky chicken complemented by the nutty quinoa and crisp fresh vegetables.

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NUTRITION

413kcal
Protein
41.9g
Fat
11g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup uncooked Quinoa

1/4 cup diced Cucumber

1/4 medium Red Bell Pepper, diced

1/8 medium Red Onion, chopped

2 tbsp Fresh Parsley

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Rinse the quinoa thoroughly under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio), bring to a boil, then lower the heat and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Let it cool to room temperature.

  • 5

    In a mixing bowl, combine the cooled quinoa with diced cucumber, red bell pepper, red onion, and chopped parsley.

  • 6

    Whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing. Drizzle over the quinoa salad and toss gently until well combined.

  • 7

    Slice the grilled chicken breast and serve it 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 vibrant, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad tossed in a bright lemon-olive oil dressing. This balanced dish offers a satisfying medley of textures and flavors – tender, smoky chicken complemented by the nutty quinoa and crisp fresh vegetables.

NUTRITION

413kcal
Protein
41.9g
Fat
11g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup uncooked Quinoa

1/4 cup diced Cucumber

1/4 medium Red Bell Pepper, diced

1/8 medium Red Onion, chopped

2 tbsp Fresh Parsley

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Rinse the quinoa thoroughly under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio), bring to a boil, then lower the heat and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed. Let it cool to room temperature.

  • 5

    In a mixing bowl, combine the cooled quinoa with diced cucumber, red bell pepper, red onion, and chopped parsley.

  • 6

    Whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing. Drizzle over the quinoa salad and toss gently until well combined.

  • 7

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