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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad tossed with fresh vegetables and drizzled with a bright, zesty lemon vinaigrette. The dish delivers a refreshing medley of textures and flavors that harmonize beautifully while meeting your specific nutritional needs.

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NUTRITION

343kcal
Protein
31.8g
Fat
9.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/8 cup Diced Red Onion

1/4 cup Chopped Fresh Parsley

1 tbsp Fresh Lemon Juice

3 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until cooked through and its internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, red bell pepper, red onion, and chopped parsley.

  • 5

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

  • 6

    Pour the vinaigrette over the quinoa and vegetable mixture, tossing gently to combine thoroughly.

  • 7

    Plate the sliced grilled chicken breast alongside the crunchy quinoa salad, and enjoy your nutritious, balanced 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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a crunchy quinoa salad tossed with fresh vegetables and drizzled with a bright, zesty lemon vinaigrette. The dish delivers a refreshing medley of textures and flavors that harmonize beautifully while meeting your specific nutritional needs.

NUTRITION

343kcal
Protein
31.8g
Fat
9.8g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

2/3 cup Cooked Quinoa

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/8 cup Diced Red Onion

1/4 cup Chopped Fresh Parsley

1 tbsp Fresh Lemon Juice

3 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until cooked through and its internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the cooked quinoa, diced cucumber, red bell pepper, red onion, and chopped parsley.

  • 5

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

  • 6

    Pour the vinaigrette over the quinoa and vegetable mixture, tossing gently to combine thoroughly.

  • 7

    Plate the sliced grilled chicken breast alongside the crunchy quinoa salad, and enjoy your nutritious, balanced lunch.