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 refreshing lunch featuring juicy grilled chicken paired with a vibrant quinoa salad bursting with crunchy vegetables and a zesty lemon-olive oil dressing. The perfect balance of lean protein and nutrient-rich veggies makes this meal satisfying and light.

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NUTRITION

392kcal
Protein
42.8g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast (boneless, skinless)

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Halved Cherry Tomatoes

0.25 cup Chopped Red Bell Pepper

0.125 cup Finely Diced Red Onion

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes, then slice it.

  • 4

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

  • 5

    Drizzle with lemon juice and olive oil, then gently toss to combine. Adjust salt and pepper as needed.

  • 6

    Plate the salad and top with sliced grilled chicken breast. Serve immediately.

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 refreshing lunch featuring juicy grilled chicken paired with a vibrant quinoa salad bursting with crunchy vegetables and a zesty lemon-olive oil dressing. The perfect balance of lean protein and nutrient-rich veggies makes this meal satisfying and light.

NUTRITION

392kcal
Protein
42.8g
Fat
10.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast (boneless, skinless)

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Halved Cherry Tomatoes

0.25 cup Chopped Red Bell Pepper

0.125 cup Finely Diced Red Onion

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes, then slice it.

  • 4

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

  • 5

    Drizzle with lemon juice and olive oil, then gently toss to combine. Adjust salt and pepper as needed.

  • 6

    Plate the salad and top with sliced grilled chicken breast. Serve immediately.