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

YOUR SOLIN GENERATED RECIPE

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

Savor the vibrant flavors of this Mexican-inspired dish featuring grilled chicken breast paired with fluffy cilantro-lime quinoa. Finished with a fresh, zesty pico de gallo, this lunch is light yet satisfying, offering a perfect balance of lean protein and wholesome grains ideal for a nourishing meal.

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NUTRITION

405kcal
Protein
47.7g
Fat
11.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/4 cup Pico de Gallo

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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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, pepper, and a squeeze of lime juice. Let it rest for a few minutes to absorb the flavors.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa with olive oil, lime juice, and fresh chopped cilantro to create a zesty, flavorful side.

  • 5

    Prepare the pico de gallo by mixing finely diced tomato, red onion, additional cilantro, and a pinch of salt. Adjust lime juice to taste if desired.

  • 6

    Plate the grilled chicken breast atop the cilantro-lime quinoa and spoon a generous amount of pico de gallo over the dish.

  • 7

    Serve immediately and enjoy your vibrant, Mexican-inspired lunch.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the vibrant flavors of this Mexican-inspired dish featuring grilled chicken breast paired with fluffy cilantro-lime quinoa. Finished with a fresh, zesty pico de gallo, this lunch is light yet satisfying, offering a perfect balance of lean protein and wholesome grains ideal for a nourishing meal.

NUTRITION

405kcal
Protein
47.7g
Fat
11.6g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1/4 cup Pico de Gallo

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lime juice. Let it rest for a few minutes to absorb the flavors.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa with olive oil, lime juice, and fresh chopped cilantro to create a zesty, flavorful side.

  • 5

    Prepare the pico de gallo by mixing finely diced tomato, red onion, additional cilantro, and a pinch of salt. Adjust lime juice to taste if desired.

  • 6

    Plate the grilled chicken breast atop the cilantro-lime quinoa and spoon a generous amount of pico de gallo over the dish.

  • 7

    Serve immediately and enjoy your vibrant, Mexican-inspired lunch.