Name: Grilled Chicken Breast with Crisp Romaine and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Grilled Chicken Breast; 1 cup Romaine Lettuce; 1/3 cup Cooked Quinoa; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Crumbled Feta Cheese

Grilled Chicken Breast with Crisp Romaine and 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 Quinoa Salad

Savor the fresh flavors of grilled chicken paired with crisp romaine and a hearty quinoa salad. This vibrant dish is brightened with cherry tomatoes and a zesty olive oil-lemon dressing, finished off with a sprinkle of tangy feta for an extra burst of flavor.

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NUTRITION

Protein

43.7g

Fat

12.8g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

1 cup Romaine Lettuce

1/3 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Crumbled Feta Cheese

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PREPARATION

1
Preheat your grill to medium-high heat and season the chicken breast with salt and pepper (and any preferred herbs) for extra flavor.
2
Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow the chicken to rest before slicing.
3
In a bowl, combine chopped romaine lettuce, cooked quinoa, and halved cherry tomatoes.
4
Prepare the dressing by whisking together olive oil, a squeeze of fresh lemon juice, and a pinch of salt and pepper.
5
Drizzle the dressing over the salad and toss gently to coat.
6
Top the salad with sliced grilled chicken and sprinkle with crumbled feta cheese. Serve immediately.