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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad tossed in a light lemon-herb Greek yogurt dressing. The tender, juicy chicken and the refreshing medley of vegetables create a delightful, flavor-packed meal ideal for a midday boost.

Try 7 days free, then $12.99 / mo.

NUTRITION

531kcal
Protein
52.5g
Fat
12.4g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Grape Tomatoes

2 tbsp diced Red Onion

4 tbsp chopped Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can marinate it briefly in lemon juice and a tiny drizzle of olive oil for extra flavor.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa with diced cucumber, halved grape tomatoes, diced red onion, and chopped fresh parsley.

  • 6

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

  • 7

    Pour the dressing over the quinoa and vegetable mixture and toss gently to combine.

  • 8

    Plate a serving of the crunchy quinoa salad and top with sliced grilled chicken breast. Serve immediately.

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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad tossed in a light lemon-herb Greek yogurt dressing. The tender, juicy chicken and the refreshing medley of vegetables create a delightful, flavor-packed meal ideal for a midday boost.

NUTRITION

531kcal
Protein
52.5g
Fat
12.4g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cooked Quinoa

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup diced Cucumber

1/2 cup halved Grape Tomatoes

2 tbsp diced Red Onion

4 tbsp chopped Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, you can marinate it briefly in lemon juice and a tiny drizzle of olive oil for extra flavor.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions and allow it to cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa with diced cucumber, halved grape tomatoes, diced red onion, and chopped fresh parsley.

  • 6

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

  • 7

    Pour the dressing over the quinoa and vegetable mixture and toss gently to combine.

  • 8

    Plate a serving of the crunchy quinoa salad and top with sliced grilled chicken breast. Serve immediately.