Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

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

Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

Enjoy a vibrant lunch featuring juicy grilled chicken breast paired with a refreshing quinoa salad loaded with crisp red bell pepper, cucumber, and carrot. A zesty lemon-olive oil dressing brings the ingredients together, and a light sprinkle of crumbled feta adds a delightful treat element. This dish marries lean protein with crunchy vegetables, making for a scrumptiously balanced meal.

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NUTRITION

504kcal
Protein
33.1g
Fat
28.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup grated Carrot

1.6 tbsp Olive Oil (for dressing)

0.5 oz crumbled Feta Cheese

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest, then slice into strips.

  • 3

    In a bowl, combine the cooked quinoa with diced red bell pepper, cucumber, and grated carrot.

  • 4

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

  • 5

    Drizzle the dressing over the quinoa and vegetable mixture and toss well to combine.

  • 6

    Plate the salad and top with the grilled chicken slices. Finish with a light sprinkle of crumbled feta cheese as a delightful treat.

  • 7

    Serve immediately and enjoy your balanced, crunchy, and flavorful lunch.

Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

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

Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad

Enjoy a vibrant lunch featuring juicy grilled chicken breast paired with a refreshing quinoa salad loaded with crisp red bell pepper, cucumber, and carrot. A zesty lemon-olive oil dressing brings the ingredients together, and a light sprinkle of crumbled feta adds a delightful treat element. This dish marries lean protein with crunchy vegetables, making for a scrumptiously balanced meal.

NUTRITION

504kcal
Protein
33.1g
Fat
28.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/4 cup grated Carrot

1.6 tbsp Olive Oil (for dressing)

0.5 oz crumbled Feta Cheese

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest, then slice into strips.

  • 3

    In a bowl, combine the cooked quinoa with diced red bell pepper, cucumber, and grated carrot.

  • 4

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

  • 5

    Drizzle the dressing over the quinoa and vegetable mixture and toss well to combine.

  • 6

    Plate the salad and top with the grilled chicken slices. Finish with a light sprinkle of crumbled feta cheese as a delightful treat.

  • 7

    Serve immediately and enjoy your balanced, crunchy, and flavorful lunch.