Grilled Chicken Breast Salad with Fresh Greens and Quinoa

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

Grilled Chicken Breast Salad with Fresh Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Fresh Greens and Quinoa

Enjoy a vibrant, fresh salad featuring tender grilled chicken breast, protein-packed quinoa, a perfectly poached egg, and a crisp layer of mixed greens, all complemented by a drizzle of extra virgin olive oil and a warm slice of whole grain toast. This meal is thoughtfully balanced for a wholesome lunch that energizes your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
42g
Fat
25.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 large Poached Egg

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1 slice Whole Grain Toast

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/4 cup Cucumber Slices

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Combine the mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    Drizzle the salad with extra virgin olive oil, and toss gently to combine.

  • 6

    Poach the egg in simmering water for about 3-4 minutes for a soft yolk, then carefully remove and set aside.

  • 7

    Toast the whole grain bread slice until golden and crisp.

  • 8

    Assemble the plate by placing the mixed greens salad as a base, topping it with sliced grilled chicken and quinoa. Nestle the poached egg on top.

  • 9

    Serve with the toasted bread on the side and enjoy your balanced and flavorful lunch.

Grilled Chicken Breast Salad with Fresh Greens and Quinoa

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

Grilled Chicken Breast Salad with Fresh Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Fresh Greens and Quinoa

Enjoy a vibrant, fresh salad featuring tender grilled chicken breast, protein-packed quinoa, a perfectly poached egg, and a crisp layer of mixed greens, all complemented by a drizzle of extra virgin olive oil and a warm slice of whole grain toast. This meal is thoughtfully balanced for a wholesome lunch that energizes your day.

NUTRITION

551kcal
Protein
42g
Fat
25.1g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 large Poached Egg

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1 slice Whole Grain Toast

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/4 cup Cucumber Slices

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    Combine the mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    Drizzle the salad with extra virgin olive oil, and toss gently to combine.

  • 6

    Poach the egg in simmering water for about 3-4 minutes for a soft yolk, then carefully remove and set aside.

  • 7

    Toast the whole grain bread slice until golden and crisp.

  • 8

    Assemble the plate by placing the mixed greens salad as a base, topping it with sliced grilled chicken and quinoa. Nestle the poached egg on top.

  • 9

    Serve with the toasted bread on the side and enjoy your balanced and flavorful lunch.