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.

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

Savor a bright, nutrient-packed lunch featuring tender, grilled chicken breast paired with a refreshing salad of crisp romaine lettuce, juicy cherry tomatoes, and cool cucumber tossed with protein-rich quinoa and a zesty lemon-olive oil dressing.

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NUTRITION

384kcal
Protein
41.8g
Fat
10.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Chicken Breast (120g)

½ cup Cooked Quinoa (90g)

1 cup Romaine Lettuce (47g)

½ cup Cherry Tomatoes (75g)

½ cup Cucumber (52g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Start by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, or your favorite herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, and diced cucumber.

  • 6

    Add the cooked quinoa to the salad bowl and drizzle with olive oil and fresh lemon juice, then toss gently to combine.

  • 7

    Once the chicken is done, slice it into strips and place on top of the salad.

  • 8

    Serve immediately and enjoy a refreshing and nutritious lunch.

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.

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Quinoa Salad

Savor a bright, nutrient-packed lunch featuring tender, grilled chicken breast paired with a refreshing salad of crisp romaine lettuce, juicy cherry tomatoes, and cool cucumber tossed with protein-rich quinoa and a zesty lemon-olive oil dressing.

NUTRITION

384kcal
Protein
41.8g
Fat
10.2g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Chicken Breast (120g)

½ cup Cooked Quinoa (90g)

1 cup Romaine Lettuce (47g)

½ cup Cherry Tomatoes (75g)

½ cup Cucumber (52g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Start by preheating your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, or your favorite herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, and diced cucumber.

  • 6

    Add the cooked quinoa to the salad bowl and drizzle with olive oil and fresh lemon juice, then toss gently to combine.

  • 7

    Once the chicken is done, slice it into strips and place on top of the salad.

  • 8

    Serve immediately and enjoy a refreshing and nutritious lunch.