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

Savor a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad bursting with fresh cherry tomatoes, cucumbers, red bell pepper, and red onion, all lightly tossed in a zesty lemon-olive oil dressing. This refreshing lunch balances lean protein with fiber-rich grains and crisp, colorful vegetables for a satisfying yet light meal.

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NUTRITION

446kcal
Protein
44.6g
Fat
12.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/4 cup Red Bell Pepper

1 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, and fresh parsley.

  • 5

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

  • 6

    Drizzle the dressing over the quinoa and vegetable mix, tossing gently to combine everything evenly.

  • 7

    Serve the sliced grilled chicken over or alongside the crunchy quinoa salad for a well-balanced, protein-packed meal.

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

Savor a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad bursting with fresh cherry tomatoes, cucumbers, red bell pepper, and red onion, all lightly tossed in a zesty lemon-olive oil dressing. This refreshing lunch balances lean protein with fiber-rich grains and crisp, colorful vegetables for a satisfying yet light meal.

NUTRITION

446kcal
Protein
44.6g
Fat
12.4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/4 cup Red Bell Pepper

1 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, and fresh parsley.

  • 5

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

  • 6

    Drizzle the dressing over the quinoa and vegetable mix, tossing gently to combine everything evenly.

  • 7

    Serve the sliced grilled chicken over or alongside the crunchy quinoa salad for a well-balanced, protein-packed meal.