Grilled Chicken Breast with Crunchy 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a vibrant lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy quinoa salad. This dish combines tender, juicy chicken with a medley of colorful vegetables tossed in a zesty lemon-olive oil dressing, offering a satisfying balance of protein and wholesome grains.

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NUTRITION

405kcal
Protein
40.1g
Fat
11.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

0.75 cup cooked Quinoa (130g)

0.25 cup Cucumber (40g)

0.25 cup Cherry Tomatoes (40g)

0.25 cup Red Bell Pepper (40g)

2 tbsp Fresh Parsley (8g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes on each side until the chicken reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is cooking, prepare the quinoa salad. In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, and chopped parsley.

  • 4

    In a small bowl, whisk together lemon juice and olive oil, and season with a pinch of salt and pepper. Drizzle the dressing over the quinoa and vegetable mix and toss until well combined.

  • 5

    Slice the grilled chicken breast and serve it on a plate with a generous portion of the crunchy quinoa salad.

Grilled Chicken Breast with Crunchy 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a vibrant lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy quinoa salad. This dish combines tender, juicy chicken with a medley of colorful vegetables tossed in a zesty lemon-olive oil dressing, offering a satisfying balance of protein and wholesome grains.

NUTRITION

405kcal
Protein
40.1g
Fat
11.4g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

0.75 cup cooked Quinoa (130g)

0.25 cup Cucumber (40g)

0.25 cup Cherry Tomatoes (40g)

0.25 cup Red Bell Pepper (40g)

2 tbsp Fresh Parsley (8g)

1 tbsp Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes on each side until the chicken reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is cooking, prepare the quinoa salad. In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, and chopped parsley.

  • 4

    In a small bowl, whisk together lemon juice and olive oil, and season with a pinch of salt and pepper. Drizzle the dressing over the quinoa and vegetable mix and toss until well combined.

  • 5

    Slice the grilled chicken breast and serve it on a plate with a generous portion of the crunchy quinoa salad.