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

Enjoy a fresh, vibrant lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and a crunchy cucumber tomato salad dressed in a zesty lemon-olive oil vinaigrette. This light yet satisfying meal bursts with bright flavors and texture contrasts, ideal for sustaining energy and aiding recovery.

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NUTRITION

401kcal
Protein
46.2g
Fat
11.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Tomato

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the diced cucumber and tomato. Drizzle with lemon juice and olive oil, and season with salt and pepper.

  • 6

    Plate a serving of quinoa, top with sliced grilled chicken, and finish with a generous helping of the crunchy cucumber tomato salad.

  • 7

    Serve immediately and enjoy your nutrient-packed lunch.

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

Enjoy a fresh, vibrant lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and a crunchy cucumber tomato salad dressed in a zesty lemon-olive oil vinaigrette. This light yet satisfying meal bursts with bright flavors and texture contrasts, ideal for sustaining energy and aiding recovery.

NUTRITION

401kcal
Protein
46.2g
Fat
11.6g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4.75 ounces Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Tomato

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the diced cucumber and tomato. Drizzle with lemon juice and olive oil, and season with salt and pepper.

  • 6

    Plate a serving of quinoa, top with sliced grilled chicken, and finish with a generous helping of the crunchy cucumber tomato salad.

  • 7

    Serve immediately and enjoy your nutrient-packed lunch.