Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Savor a hearty lunch featuring juicy grilled chicken breast paired with fluffy quinoa and a refreshing, crunchy vegetable salad drizzled with olive oil. The dish offers a delightful balance of lean protein, whole grains, and crisp veggies for a satisfying, flavorful meal.

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NUTRITION

579kcal
Protein
54.4g
Fat
21.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup diced Cucumber

0.5 cup diced Red Bell Pepper

1 medium grated Carrot

1 tablespoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill 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

    While the chicken cooks, prepare the quinoa according to package instructions if not already cooked. Once done, fluff and set aside.

  • 4

    In a bowl, combine the diced cucumber, red bell pepper, and grated carrot.

  • 5

    Drizzle the vegetables with olive oil, and toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 6

    To assemble, plate a serving of quinoa, top with sliced grilled chicken, and add a generous portion of the crunchy vegetable salad on the side. Enjoy your balanced and nutritious lunch!

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Savor a hearty lunch featuring juicy grilled chicken breast paired with fluffy quinoa and a refreshing, crunchy vegetable salad drizzled with olive oil. The dish offers a delightful balance of lean protein, whole grains, and crisp veggies for a satisfying, flavorful meal.

NUTRITION

579kcal
Protein
54.4g
Fat
21.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup diced Cucumber

0.5 cup diced Red Bell Pepper

1 medium grated Carrot

1 tablespoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill 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

    While the chicken cooks, prepare the quinoa according to package instructions if not already cooked. Once done, fluff and set aside.

  • 4

    In a bowl, combine the diced cucumber, red bell pepper, and grated carrot.

  • 5

    Drizzle the vegetables with olive oil, and toss to coat evenly. Add a pinch of salt and pepper to taste.

  • 6

    To assemble, plate a serving of quinoa, top with sliced grilled chicken, and add a generous portion of the crunchy vegetable salad on the side. Enjoy your balanced and nutritious lunch!