Name: Grilled Chicken Breast with Quinoa and Fresh Tomato-Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1 medium Tomato, diced; 1/2 cup sliced Cucumber; 1 teaspoon Extra Virgin Olive Oil; 1/4 Avocado, diced; 1 tablespoon Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Quinoa and Fresh Tomato-Cucumber Salad

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 with Quinoa and Fresh Tomato-Cucumber Salad

A light yet satisfying lunch featuring juicy grilled chicken sliced atop a bed of fluffy quinoa, complemented by a crisp and refreshing tomato-cucumber salad accented with a hint of olive oil, lemon, and a touch of creamy avocado.

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NUTRITION

Protein

32.1g

Fat

14.8g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 medium Tomato, diced

1/2 cup sliced Cucumber

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado, diced

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.
2
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
3
Meanwhile, prepare the quinoa according to package instructions if not already cooked.
4
In a bowl, combine diced tomato, sliced cucumber, and diced avocado. Drizzle with extra virgin olive oil and lemon juice, then season with salt and pepper. Toss gently to mix.
5
Serve the sliced grilled chicken atop a bed of quinoa with a generous helping of the fresh salad on the side.