Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy a light yet satisfying lunch combining tender grilled chicken breast with a vibrant, crunchy quinoa salad dressed in a zesty lemon vinaigrette. The crisp red bell pepper, refreshing cucumber, and a bed of fresh spinach perfectly complement the savory chicken, delivering a burst of color, flavor, and texture in every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
41.4g
Fat
19.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/2 cup Fresh Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Dash Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a dash of garlic powder.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

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

  • 5

    Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl.

  • 6

    Drizzle the vinaigrette over the quinoa salad and toss gently to combine.

  • 7

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Enjoy a light yet satisfying lunch combining tender grilled chicken breast with a vibrant, crunchy quinoa salad dressed in a zesty lemon vinaigrette. The crisp red bell pepper, refreshing cucumber, and a bed of fresh spinach perfectly complement the savory chicken, delivering a burst of color, flavor, and texture in every bite.

NUTRITION

414kcal
Protein
41.4g
Fat
19.1g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1/4 cup diced Red Bell Pepper

1/4 cup diced Cucumber

1/2 cup Fresh Spinach

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Dash Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a dash of garlic powder.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

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

  • 5

    Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl.

  • 6

    Drizzle the vinaigrette over the quinoa salad and toss gently to combine.

  • 7

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