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 the simplicity of grilled chicken breast paired with a refreshing quinoa salad loaded with crisp red bell peppers, cucumber, and a zesty lemon vinaigrette. This vibrant dish boasts a delightful mix of textures and bright flavors, making it a perfect, nourishing lunch.

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NUTRITION

381kcal
Protein
44.4g
Fat
9.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tablespoon diced Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and grill marks appear. Set aside to rest.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion.

  • 5

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

  • 6

    Pour the lemon vinaigrette over the quinoa salad and toss until well combined.

  • 7

    Slice the grilled chicken breast and serve atop the crunchy quinoa salad. Garnish with fresh parsley and enjoy.

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 the simplicity of grilled chicken breast paired with a refreshing quinoa salad loaded with crisp red bell peppers, cucumber, and a zesty lemon vinaigrette. This vibrant dish boasts a delightful mix of textures and bright flavors, making it a perfect, nourishing lunch.

NUTRITION

381kcal
Protein
44.4g
Fat
9.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tablespoon diced Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken for about 5-6 minutes per side or until fully cooked and grill marks appear. Set aside to rest.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion.

  • 5

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

  • 6

    Pour the lemon vinaigrette over the quinoa salad and toss until well combined.

  • 7

    Slice the grilled chicken breast and serve atop the crunchy quinoa salad. Garnish with fresh parsley and enjoy.