Grilled Chicken Breast with Lentil Quinoa Salad

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

Grilled Chicken Breast with Lentil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil Quinoa Salad

A vibrant and wholesome lunch featuring juicy grilled chicken paired with a hearty lentil and quinoa salad, accented with fresh vegetables and a zesty lemon-olive oil dressing. This dish highlights low glycemic ingredients that deliver balanced flavors and satisfying textures.

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NUTRITION

478kcal
Protein
43.8g
Fat
19.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Cooked Lentils (50g)

1/3 cup Cooked Quinoa (50g)

1/4 cup Cherry Tomatoes (40g)

1/4 cup Cucumber (30g)

1/8 cup Red Onion (15g)

2 Tbsp Fresh Parsley (8g)

1 Tbsp Olive Oil (13.5g)

1 Tbsp Lemon Juice (15g)

Salt & 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.

  • 3

    Grill the chicken for about 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Allow to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the cooked lentils and quinoa.

  • 5

    Add chopped cherry tomatoes, diced cucumber, finely sliced red onion, and chopped fresh parsley to the bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad, and gently toss to combine. Season with salt and pepper to taste.

  • 7

    Slice the grilled chicken breast and serve it atop or beside the lentil quinoa salad.

Grilled Chicken Breast with Lentil Quinoa Salad

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

Grilled Chicken Breast with Lentil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil Quinoa Salad

A vibrant and wholesome lunch featuring juicy grilled chicken paired with a hearty lentil and quinoa salad, accented with fresh vegetables and a zesty lemon-olive oil dressing. This dish highlights low glycemic ingredients that deliver balanced flavors and satisfying textures.

NUTRITION

478kcal
Protein
43.8g
Fat
19.7g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Cooked Lentils (50g)

1/3 cup Cooked Quinoa (50g)

1/4 cup Cherry Tomatoes (40g)

1/4 cup Cucumber (30g)

1/8 cup Red Onion (15g)

2 Tbsp Fresh Parsley (8g)

1 Tbsp Olive Oil (13.5g)

1 Tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Allow to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the cooked lentils and quinoa.

  • 5

    Add chopped cherry tomatoes, diced cucumber, finely sliced red onion, and chopped fresh parsley to the bowl.

  • 6

    Drizzle olive oil and lemon juice over the salad, and gently toss to combine. Season with salt and pepper to taste.

  • 7

    Slice the grilled chicken breast and serve it atop or beside the lentil quinoa salad.