Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy this fresh, vibrant lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad bursting with colorful vegetables and a zesty lemon vinaigrette. A light yet satisfying dish that balances protein and healthy fats for a nourishing mid-day meal.

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NUTRITION

404kcal
Protein
41.2g
Fat
18.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (~128g)

1/3 cup Cooked Quinoa (~55g)

1/2 cup Mixed Vegetables (~75g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil.

  • 3

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

  • 4

    In a bowl, mix the cooked quinoa with the chopped mixed vegetables and fresh parsley.

  • 5

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil, lemon juice, a pinch of salt, and freshly ground pepper.

  • 6

    Drizzle the vinaigrette over the quinoa and vegetable mixture and toss gently to combine.

  • 7

    Plate a serving of the crunchy quinoa salad and top with sliced grilled chicken breast.

  • 8

    Enjoy your light, flavorful, and protein-packed lunch!

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy this fresh, vibrant lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad bursting with colorful vegetables and a zesty lemon vinaigrette. A light yet satisfying dish that balances protein and healthy fats for a nourishing mid-day meal.

NUTRITION

404kcal
Protein
41.2g
Fat
18.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (~128g)

1/3 cup Cooked Quinoa (~55g)

1/2 cup Mixed Vegetables (~75g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with a small amount of olive oil.

  • 3

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

  • 4

    In a bowl, mix the cooked quinoa with the chopped mixed vegetables and fresh parsley.

  • 5

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil, lemon juice, a pinch of salt, and freshly ground pepper.

  • 6

    Drizzle the vinaigrette over the quinoa and vegetable mixture and toss gently to combine.

  • 7

    Plate a serving of the crunchy quinoa salad and top with sliced grilled chicken breast.

  • 8

    Enjoy your light, flavorful, and protein-packed lunch!