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: 4.3 oz Chicken Breast (122g); 1/2 cup Cooked Quinoa (92g); 2 cups Romaine Lettuce (chopped); 1.5 tsp Extra Virgin Olive Oil; 1 tsp Lemon Juice; Salt & Black 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

Savor a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a crisp romaine and quinoa salad. Drizzled with a refreshing lemon-olive oil dressing, this dish offers a blend of tender, smoky chicken and nutrient-packed greens and grains for a revitalizing meal.

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NUTRITION

Protein

43g

Fat

13.2g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Chicken Breast (122g)

1/2 cup Cooked Quinoa (92g)

2 cups Romaine Lettuce (chopped)

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and black pepper.
3
Grill the chicken breast for about 5-6 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.
4
In a bowl, combine the chopped romaine lettuce and cooked quinoa.
5
Whisk together the extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.
6
Drizzle the dressing over the salad and toss gently to combine.
7
Slice the grilled chicken and arrange it atop the quinoa and romaine salad.
8
Serve immediately and enjoy this well-balanced, protein-packed lunch.