Grilled Chicken Breast with Quinoa Arugula Salad

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

Grilled Chicken Breast with Quinoa Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Arugula Salad

A refreshing, protein-packed salad featuring juicy grilled chicken breast, fluffy quinoa, and crisp arugula tossed with cherry tomatoes and a hint of tangy lemon-olive oil dressing. This dish is light yet satisfying, perfect for a balanced lunch that fuels your afternoon.

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NUTRITION

437kcal
Protein
44.4g
Fat
16.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 oz Feta Cheese

1 cup Arugula

5 Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the salad by combining arugula, halved cherry tomatoes, and crumbled feta cheese in a bowl.

  • 5

    Add the cooked quinoa to the salad mix.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.

  • 7

    Slice the grilled chicken into strips and place over the salad.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.

Grilled Chicken Breast with Quinoa Arugula Salad

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

Grilled Chicken Breast with Quinoa Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Arugula Salad

A refreshing, protein-packed salad featuring juicy grilled chicken breast, fluffy quinoa, and crisp arugula tossed with cherry tomatoes and a hint of tangy lemon-olive oil dressing. This dish is light yet satisfying, perfect for a balanced lunch that fuels your afternoon.

NUTRITION

437kcal
Protein
44.4g
Fat
16.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 oz Feta Cheese

1 cup Arugula

5 Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes on each side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the salad by combining arugula, halved cherry tomatoes, and crumbled feta cheese in a bowl.

  • 5

    Add the cooked quinoa to the salad mix.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.

  • 7

    Slice the grilled chicken into strips and place over the salad.

  • 8

    Drizzle the dressing over the salad, toss gently, and serve immediately.