Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

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

Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

Enjoy a vibrant and balanced bowl featuring tender grilled chicken breast paired with fluffy cilantro-lime quinoa and a bright, fresh pico de gallo. This dish brings together the flavors of Mexican and Puerto Rican cuisine in a light, healthy, and flavorful lunch.

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NUTRITION

395kcal
Protein
45.5g
Fat
11.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Pico de Gallo

1 teaspoon Olive Oil

Cilantro and Lime (for quinoa)

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PREPARATION

  • 1

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

  • 2

    Brush the chicken breast lightly with olive oil and season with salt, pepper, and any preferred spices for a Mexican twist.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa by fluffing the pre-cooked quinoa and tossing it with chopped cilantro and a squeeze of fresh lime juice.

  • 5

    Assemble the bowl by placing the cilantro-lime quinoa as the base, slicing the grilled chicken, and topping it with fresh pico de gallo.

  • 6

    Serve immediately and enjoy a light, protein-packed lunch that combines vibrant flavors from Mexican and Puerto Rican influences.

Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

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

Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Bowl with Cilantro-Lime Quinoa and Pico de Gallo

Enjoy a vibrant and balanced bowl featuring tender grilled chicken breast paired with fluffy cilantro-lime quinoa and a bright, fresh pico de gallo. This dish brings together the flavors of Mexican and Puerto Rican cuisine in a light, healthy, and flavorful lunch.

NUTRITION

395kcal
Protein
45.5g
Fat
11.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Pico de Gallo

1 teaspoon Olive Oil

Cilantro and Lime (for quinoa)

PREPARATION

  • 1

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

  • 2

    Brush the chicken breast lightly with olive oil and season with salt, pepper, and any preferred spices for a Mexican twist.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa by fluffing the pre-cooked quinoa and tossing it with chopped cilantro and a squeeze of fresh lime juice.

  • 5

    Assemble the bowl by placing the cilantro-lime quinoa as the base, slicing the grilled chicken, and topping it with fresh pico de gallo.

  • 6

    Serve immediately and enjoy a light, protein-packed lunch that combines vibrant flavors from Mexican and Puerto Rican influences.