Name: Grilled Chicken Breast with Crisp Romaine and Red Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup Romaine Lettuce (chopped); 0.75 cup cooked Red Quinoa; 1 oz Feta Cheese; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Crisp Romaine and Red Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Red Quinoa Salad

Enjoy a refreshing, protein-packed lunch featuring juicy grilled chicken breast paired with a vibrant salad of crisp romaine and red quinoa, accented with tangy feta and a light olive oil dressing. This meal balances lean protein with wholesome grains and fresh greens for an energizing, feel-good dish.

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NUTRITION

Protein

36.7g

Fat

16.1g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Romaine Lettuce (chopped)

0.75 cup cooked Red Quinoa

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
4
In a bowl, combine the chopped romaine lettuce with the cooked red quinoa.
5
Crumble the feta cheese over the salad.
6
In a small bowl, whisk together the olive oil and lemon juice. Drizzle the dressing over the salad and toss gently.
7
Slice the grilled chicken breast and lay it on top of the salad.
8
Serve immediately and enjoy your balanced, protein-packed lunch.