Name: Grilled Chicken Breast with Crisp Romaine and Chickpea Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast; 2 cups Romaine Lettuce; 1/4 cup Chickpeas, cooked; 1/8 cup Extra Chickpeas, cooked; 1/4 cup Quinoa, cooked; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crisp Romaine and Chickpea 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 Chickpea Quinoa Salad

Enjoy a light and refreshing lunch featuring perfectly grilled chicken breast served atop a crisp romaine lettuce bed, tossed with protein-packed chickpeas and fluffy quinoa. The subtle citrus and olive oil dressing brings all the flavors together for a satisfying and healthful meal.

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NUTRITION

Protein

39.4g

Fat

11.1g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

2 cups Romaine Lettuce

1/4 cup Chickpeas, cooked

1/8 cup Extra Chickpeas, cooked

1/4 cup Quinoa, cooked

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat the grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
3
In a large bowl, add chopped romaine lettuce, cooked chickpeas (both portions), and cooked quinoa.
4
In a small bowl, whisk together olive oil and lemon juice to create a simple dressing.
5
Slice the grilled chicken breast and add it to the salad. Drizzle the dressing over the top and gently toss to combine all ingredients.
6
Serve immediately and enjoy a balanced, nutritious lunch.