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 refreshing lunch featuring perfectly grilled chicken breast paired with a crunchy quinoa salad. This dish bursts with fresh vegetables, a zesty lemon dressing, and a hint of olive oil to enhance flavors, offering a balanced mix of lean protein and wholesome carbohydrates.

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NUTRITION

391kcal
Protein
39.3g
Fat
10.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/3 cup dry Quinoa (~50g)

1/2 medium Cucumber (~100g)

1/2 medium Bell Pepper (~75g)

1/3 cup halved Cherry Tomatoes (~50g)

1/8 cup chopped Red Onion (~15g)

A handful of Fresh Parsley (~5g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. Cook the quinoa according to package instructions until fluffy. Allow it to cool slightly.

  • 5

    Dice the cucumber, bell pepper, cherry tomatoes, and red onion. Finely chop the parsley.

  • 6

    In a mixing bowl, combine the cooled quinoa, chopped vegetables, and parsley.

  • 7

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

  • 8

    Drizzle the dressing over the quinoa salad and toss until well combined.

  • 9

    Slice the grilled chicken breast and serve it alongside or on top 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 refreshing lunch featuring perfectly grilled chicken breast paired with a crunchy quinoa salad. This dish bursts with fresh vegetables, a zesty lemon dressing, and a hint of olive oil to enhance flavors, offering a balanced mix of lean protein and wholesome carbohydrates.

NUTRITION

391kcal
Protein
39.3g
Fat
10.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/3 cup dry Quinoa (~50g)

1/2 medium Cucumber (~100g)

1/2 medium Bell Pepper (~75g)

1/3 cup halved Cherry Tomatoes (~50g)

1/8 cup chopped Red Onion (~15g)

A handful of Fresh Parsley (~5g)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or stovetop grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. Cook the quinoa according to package instructions until fluffy. Allow it to cool slightly.

  • 5

    Dice the cucumber, bell pepper, cherry tomatoes, and red onion. Finely chop the parsley.

  • 6

    In a mixing bowl, combine the cooled quinoa, chopped vegetables, and parsley.

  • 7

    In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

  • 8

    Drizzle the dressing over the quinoa salad and toss until well combined.

  • 9

    Slice the grilled chicken breast and serve it alongside or on top of the crunchy quinoa salad.