Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Savor a vibrant plate of juicy grilled chicken paired with a refreshing quinoa salad bursting with crisp vegetables, all elevated by a tangy lemon vinaigrette. This balanced meal combines lean protein with wholesome grains and fresh produce for a satisfying and nutritious lunch.

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NUTRITION

459kcal
Protein
40.7g
Fat
20.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Chopped Fresh Parsley

1 tbsp 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.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, red bell pepper, and chopped parsley.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the quinoa salad and toss gently to combine.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the crunchy quinoa salad.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Savor a vibrant plate of juicy grilled chicken paired with a refreshing quinoa salad bursting with crisp vegetables, all elevated by a tangy lemon vinaigrette. This balanced meal combines lean protein with wholesome grains and fresh produce for a satisfying and nutritious lunch.

NUTRITION

459kcal
Protein
40.7g
Fat
20.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Chopped Fresh Parsley

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and 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 fully cooked and internal temperature reaches 165°F. Let it rest before slicing.

  • 4

    In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, red bell pepper, and chopped parsley.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the quinoa salad and toss gently to combine.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the crunchy quinoa salad.