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 wholesome, protein-packed lunch featuring juicy grilled chicken breast paired with a vibrant, crunchy quinoa salad. Fresh red bell pepper, crisp cucumber, and sweet cherry tomatoes blend seamlessly with zesty lemon dressing and aromatic parsley for a satisfying medley of textures and flavors.

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NUTRITION

447kcal
Protein
45.1g
Fat
17.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Fresh Lemon Juice

2.5 tsp Olive Oil

2 tbsp chopped Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast generously with salt and pepper.

  • 2

    Grill the chicken for about 5-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa salad by combining cooked quinoa, diced red bell pepper, diced cucumber, and halved cherry tomatoes in a mixing bowl.

  • 4

    In a small bowl, whisk together the fresh lemon juice, olive oil, and chopped parsley. Season lightly with salt and pepper.

  • 5

    Drizzle the dressing over the quinoa salad and gently toss to combine.

  • 6

    Slice the grilled chicken breast against the grain and serve atop or alongside the crunchy quinoa salad.

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 wholesome, protein-packed lunch featuring juicy grilled chicken breast paired with a vibrant, crunchy quinoa salad. Fresh red bell pepper, crisp cucumber, and sweet cherry tomatoes blend seamlessly with zesty lemon dressing and aromatic parsley for a satisfying medley of textures and flavors.

NUTRITION

447kcal
Protein
45.1g
Fat
17.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Fresh Lemon Juice

2.5 tsp Olive Oil

2 tbsp chopped Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast generously with salt and pepper.

  • 2

    Grill the chicken for about 5-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa salad by combining cooked quinoa, diced red bell pepper, diced cucumber, and halved cherry tomatoes in a mixing bowl.

  • 4

    In a small bowl, whisk together the fresh lemon juice, olive oil, and chopped parsley. Season lightly with salt and pepper.

  • 5

    Drizzle the dressing over the quinoa salad and gently toss to combine.

  • 6

    Slice the grilled chicken breast against the grain and serve atop or alongside the crunchy quinoa salad.