Grilled Chicken Breast with Quinoa and Fresh Tomato 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 Fresh Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Tomato Salad

Savor the bright, fresh flavors of juicy grilled chicken paired with fluffy quinoa and a vibrant tomato-cucumber salad accented with creamy avocado and a hint of zesty olive oil dressing. This wholesome dish is perfect for a satisfying, nutrient-dense lunch.

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NUTRITION

481kcal
Protein
36.5g
Fat
16g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy. Fluff with a fork once done.

  • 4

    In a bowl, combine halved cherry tomatoes and sliced cucumber. Drizzle with extra virgin olive oil and lemon juice, then gently toss. Add salt and pepper to taste.

  • 5

    Slice the avocado into cubes and add it to the salad.

  • 6

    Plate a serving of quinoa, top with sliced grilled chicken, and add a generous portion of fresh tomato salad on the side. Serve warm.

Grilled Chicken Breast with Quinoa and Fresh Tomato 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 Fresh Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Tomato Salad

Savor the bright, fresh flavors of juicy grilled chicken paired with fluffy quinoa and a vibrant tomato-cucumber salad accented with creamy avocado and a hint of zesty olive oil dressing. This wholesome dish is perfect for a satisfying, nutrient-dense lunch.

NUTRITION

481kcal
Protein
36.5g
Fat
16g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for 5-7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let it rest briefly before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions until fluffy. Fluff with a fork once done.

  • 4

    In a bowl, combine halved cherry tomatoes and sliced cucumber. Drizzle with extra virgin olive oil and lemon juice, then gently toss. Add salt and pepper to taste.

  • 5

    Slice the avocado into cubes and add it to the salad.

  • 6

    Plate a serving of quinoa, top with sliced grilled chicken, and add a generous portion of fresh tomato salad on the side. Serve warm.