Grilled Chicken Breast with Crisp Veggie Quinoa Salad

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

Grilled Chicken Breast with Crisp Veggie Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Veggie Quinoa Salad

Enjoy a refreshing and protein-packed lunch featuring tender grilled chicken breast paired with a zesty quinoa salad loaded with crisp bell peppers, cucumbers, and juicy cherry tomatoes. This light yet filling meal combines grilled perfection with fresh garden flavors for a satisfying, well-balanced dish.

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NUTRITION

408kcal
Protein
44.8g
Fat
11.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

½ cup Cooked Quinoa

½ medium Bell Pepper, sliced

½ cup diced Cucumber

½ cup Cherry Tomatoes

1/8 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the cooked quinoa, sliced bell pepper, diced cucumber, halved cherry tomatoes, and chopped red onion.

  • 5

    Drizzle the olive oil and lemon juice over the vegetable and quinoa mixture, and toss gently to combine. Season with a pinch of salt and pepper.

  • 6

    Plate a serving of the crisp veggie quinoa salad and top with sliced grilled chicken breast.

  • 7

    Serve immediately and enjoy your balanced, protein-rich lunch.

Grilled Chicken Breast with Crisp Veggie Quinoa Salad

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

Grilled Chicken Breast with Crisp Veggie Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Veggie Quinoa Salad

Enjoy a refreshing and protein-packed lunch featuring tender grilled chicken breast paired with a zesty quinoa salad loaded with crisp bell peppers, cucumbers, and juicy cherry tomatoes. This light yet filling meal combines grilled perfection with fresh garden flavors for a satisfying, well-balanced dish.

NUTRITION

408kcal
Protein
44.8g
Fat
11.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

½ cup Cooked Quinoa

½ medium Bell Pepper, sliced

½ cup diced Cucumber

½ cup Cherry Tomatoes

1/8 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the cooked quinoa, sliced bell pepper, diced cucumber, halved cherry tomatoes, and chopped red onion.

  • 5

    Drizzle the olive oil and lemon juice over the vegetable and quinoa mixture, and toss gently to combine. Season with a pinch of salt and pepper.

  • 6

    Plate a serving of the crisp veggie quinoa salad and top with sliced grilled chicken breast.

  • 7

    Serve immediately and enjoy your balanced, protein-rich lunch.