Grilled Chicken Breast with Quinoa and Crunchy Veggie 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 Veggie Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Veggie Salad

Savor the flavors of tender, smoky grilled chicken paired with a nutty quinoa base and a refreshing crunchy veggie salad. This vibrant dish is finished with a zesty lemon-olive oil dressing that ties the ingredients together for a satisfying, balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

622kcal
Protein
44.5g
Fat
27.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Grilled Chicken Breast

0.75 cup cooked Quinoa

2 cups Mixed Salad Veggies

0.5 cup Cherry Tomatoes

0.5 cup Cucumber slices

0.5 cup Red Bell Pepper, diced

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, boil quinoa in water following package instructions, then measure out 0.75 cup once cooked.

  • 4

    In a large bowl, combine the mixed salad veggies, cherry tomatoes, cucumber slices, and diced red bell pepper.

  • 5

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

  • 6

    Drizzle the dressing over the salad and toss to evenly coat.

  • 7

    Slice the grilled chicken breast and serve it alongside the quinoa and the refreshing crunchy veggie salad.

Grilled Chicken Breast with Quinoa and Crunchy Veggie 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 Veggie Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Veggie Salad

Savor the flavors of tender, smoky grilled chicken paired with a nutty quinoa base and a refreshing crunchy veggie salad. This vibrant dish is finished with a zesty lemon-olive oil dressing that ties the ingredients together for a satisfying, balanced meal.

NUTRITION

622kcal
Protein
44.5g
Fat
27.5g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Grilled Chicken Breast

0.75 cup cooked Quinoa

2 cups Mixed Salad Veggies

0.5 cup Cherry Tomatoes

0.5 cup Cucumber slices

0.5 cup Red Bell Pepper, diced

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, boil quinoa in water following package instructions, then measure out 0.75 cup once cooked.

  • 4

    In a large bowl, combine the mixed salad veggies, cherry tomatoes, cucumber slices, and diced red bell pepper.

  • 5

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

  • 6

    Drizzle the dressing over the salad and toss to evenly coat.

  • 7

    Slice the grilled chicken breast and serve it alongside the quinoa and the refreshing crunchy veggie salad.