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, vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy quinoa salad bursting with fresh vegetables and tossed in a zesty lemon vinaigrette. This dish offers a delightful blend of textures and tangy flavors, making it a satisfying yet clean meal.

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NUTRITION

422kcal
Protein
44.8g
Fat
19.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (135g)

1/3 cup cooked Quinoa (55g)

1/4 cup diced Cucumber (40g)

1/4 cup halved Cherry Tomatoes (40g)

2 tbsp minced Red Onion (20g)

2 tbsp chopped Fresh Parsley (8g)

1 tbsp Extra Virgin Olive Oil (15g)

2 tbsp Fresh Lemon Juice (30g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a vibrant lemon vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the quinoa salad and toss to combine thoroughly.

  • 7

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

  • 8

    Enjoy your fresh, balanced lunch!

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, vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy quinoa salad bursting with fresh vegetables and tossed in a zesty lemon vinaigrette. This dish offers a delightful blend of textures and tangy flavors, making it a satisfying yet clean meal.

NUTRITION

422kcal
Protein
44.8g
Fat
19.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast (135g)

1/3 cup cooked Quinoa (55g)

1/4 cup diced Cucumber (40g)

1/4 cup halved Cherry Tomatoes (40g)

2 tbsp minced Red Onion (20g)

2 tbsp chopped Fresh Parsley (8g)

1 tbsp Extra Virgin Olive Oil (15g)

2 tbsp Fresh Lemon Juice (30g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a vibrant lemon vinaigrette.

  • 6

    Drizzle the lemon vinaigrette over the quinoa salad and toss to combine thoroughly.

  • 7

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

  • 8

    Enjoy your fresh, balanced lunch!