Grilled Chicken Breast with Chickpea and Quinoa Salad

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

Grilled Chicken Breast with Chickpea and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Quinoa Salad

Enjoy a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a light and refreshing salad of chickpeas and quinoa. This meal balances lean protein and wholesome grains with crisp vegetables, dressed in a zesty lemon-olive oil vinaigrette for a burst of summer flavor.

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NUTRITION

389kcal
Protein
36.7g
Fat
9.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1/3 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/4 cup Cucumber (diced)

1 tbsp Red Onion (diced)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad. In a bowl, combine the chickpeas, cooked quinoa, diced red bell pepper, diced cucumber, and red onion.

  • 4

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

  • 5

    Pour the dressing over the salad and toss gently to combine all the ingredients evenly.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the chickpea and quinoa salad. Enjoy your fresh, balanced lunch!

Grilled Chicken Breast with Chickpea and Quinoa Salad

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

Grilled Chicken Breast with Chickpea and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Quinoa Salad

Enjoy a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a light and refreshing salad of chickpeas and quinoa. This meal balances lean protein and wholesome grains with crisp vegetables, dressed in a zesty lemon-olive oil vinaigrette for a burst of summer flavor.

NUTRITION

389kcal
Protein
36.7g
Fat
9.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Chickpeas

1/3 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/4 cup Cucumber (diced)

1 tbsp Red Onion (diced)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad. In a bowl, combine the chickpeas, cooked quinoa, diced red bell pepper, diced cucumber, and red onion.

  • 4

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

  • 5

    Pour the dressing over the salad and toss gently to combine all the ingredients evenly.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the chickpea and quinoa salad. Enjoy your fresh, balanced lunch!