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 Chicken Breast; 2 cups Romaine Lettuce; 1/2 cup Cooked Quinoa; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

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

Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing crisp romaine and quinoa salad. Lightly dressed in a bright lemon-olive oil vinaigrette, this meal is both satisfying and energizing, ideal for a balanced midday boost.

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NUTRITION

Protein

44g

Fat

11g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Romaine Lettuce

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

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