Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy quinoa salad. The medley of crisp vegetables, zesty lemon dressing, and a hint of feta creates a harmonious balance of flavors and textures that’s both nutritious and delicious.

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NUTRITION

357kcal
Protein
34.2g
Fat
11.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

2 tbsp Finely Chopped Red Onion

0.5 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a couple of minutes before slicing.

  • 3

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

  • 4

    Crumble the feta cheese over the salad.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, fresh parsley, salt, and pepper. Drizzle the dressing over the quinoa salad and toss gently to combine.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the crunchy quinoa salad.

Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy quinoa salad. The medley of crisp vegetables, zesty lemon dressing, and a hint of feta creates a harmonious balance of flavors and textures that’s both nutritious and delicious.

NUTRITION

357kcal
Protein
34.2g
Fat
11.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Spinach

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

2 tbsp Finely Chopped Red Onion

0.5 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a couple of minutes before slicing.

  • 3

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

  • 4

    Crumble the feta cheese over the salad.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, fresh parsley, salt, and pepper. Drizzle the dressing over the quinoa salad and toss gently to combine.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the crunchy quinoa salad.