Name: Grilled Chicken Breast Salad with Mixed Greens, Quinoa, and Sunflower Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast; 1 cup Mixed Greens; 1/3 cup Cooked Quinoa; 1 tbsp Sunflower Seeds; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast Salad with Mixed Greens, Quinoa, and Sunflower Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens, Quinoa, and Sunflower Seeds

A light yet satisfying lunch featuring tender grilled chicken breast atop a bed of crisp mixed greens, fluffy quinoa, and a sprinkle of crunchy sunflower seeds. The salad is finished with a simple olive oil lemon dressing that ties all the flavors together for a fresh and balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

30.9g

Fat

15.4g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Greens

1/3 cup Cooked Quinoa

1 tbsp Sunflower Seeds

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your 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 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
4
While the chicken is grilling, prepare the salad by placing mixed greens in a large bowl.
5
Add the cooked quinoa to the greens, followed by the sunflower seeds.
6
In a small bowl, whisk together 1.5 teaspoons of extra virgin olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to create the dressing.
7
Slice the grilled chicken breast into strips and add to the salad.
8
Drizzle the dressing over the salad and toss gently to combine all the flavors.
9
Serve immediately and enjoy your balanced, flavorful lunch.