Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a vibrant and nutritious lunch featuring perfectly grilled chicken breast accompanied by a crunchy quinoa salad bursting with fresh bell peppers, cucumber, red onion, chickpeas, and a hint of creamy avocado, all lightly dressed in a zesty lemon vinaigrette. This balanced dish delivers a satisfying mix of textures and flavors for a healthy, protein-rich meal.

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NUTRITION

439kcal
Protein
41.4g
Fat
14.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1/4 Avocado

1/4 cup Chopped Cucumber

1/4 cup Chopped Red Bell Pepper

1/8 cup Chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and nicely charred. Let rest for a few minutes before slicing.

  • 3

    In a medium bowl, combine the cooked quinoa, drained chickpeas, diced avocado, chopped cucumber, red bell pepper, and red onion.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette.

  • 5

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

  • 6

    Plate the sliced grilled chicken breast alongside the crunchy quinoa salad for a balanced and flavorful meal.

Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Enjoy a vibrant and nutritious lunch featuring perfectly grilled chicken breast accompanied by a crunchy quinoa salad bursting with fresh bell peppers, cucumber, red onion, chickpeas, and a hint of creamy avocado, all lightly dressed in a zesty lemon vinaigrette. This balanced dish delivers a satisfying mix of textures and flavors for a healthy, protein-rich meal.

NUTRITION

439kcal
Protein
41.4g
Fat
14.5g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1/4 Avocado

1/4 cup Chopped Cucumber

1/4 cup Chopped Red Bell Pepper

1/8 cup Chopped Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and nicely charred. Let rest for a few minutes before slicing.

  • 3

    In a medium bowl, combine the cooked quinoa, drained chickpeas, diced avocado, chopped cucumber, red bell pepper, and red onion.

  • 4

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette.

  • 5

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

  • 6

    Plate the sliced grilled chicken breast alongside the crunchy quinoa salad for a balanced and flavorful meal.