Grilled Chicken Breast with Crunchy Quinoa and Fresh Vegetable 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 and Fresh Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Fresh Vegetable Salad

Enjoy a refreshing lunch featuring tender grilled chicken breast paired with a light, crunchy quinoa and fresh vegetable salad. The dish bursts with clean, vibrant flavors balanced by a zesty olive oil dressing, making it a perfect mid-day meal that is both satisfying and energizing.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
42.6g
Fat
14.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast (approx. 128g)

1/4 cup cooked Quinoa (approx. 43g)

120g Mixed Fresh Vegetables (tomato, cucumber, spinach, carrot)

2 tsp Extra Virgin Olive Oil (approx. 10g)

1 tbsp Lemon Juice (approx. 15g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon for extra flavor.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. If using pre-cooked quinoa, measure out 1/4 cup.

  • 5

    In a bowl, combine the mixed fresh vegetables with the cooked quinoa.

  • 6

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Drizzle the dressing over the vegetable and quinoa mixture and toss until evenly coated.

  • 8

    Plate the sliced grilled chicken alongside the crunchy quinoa and fresh vegetable salad and serve immediately.

Grilled Chicken Breast with Crunchy Quinoa and Fresh Vegetable 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 and Fresh Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa and Fresh Vegetable Salad

Enjoy a refreshing lunch featuring tender grilled chicken breast paired with a light, crunchy quinoa and fresh vegetable salad. The dish bursts with clean, vibrant flavors balanced by a zesty olive oil dressing, making it a perfect mid-day meal that is both satisfying and energizing.

NUTRITION

380kcal
Protein
42.6g
Fat
14.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast (approx. 128g)

1/4 cup cooked Quinoa (approx. 43g)

120g Mixed Fresh Vegetables (tomato, cucumber, spinach, carrot)

2 tsp Extra Virgin Olive Oil (approx. 10g)

1 tbsp Lemon Juice (approx. 15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon for extra flavor.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa if not already cooked. If using pre-cooked quinoa, measure out 1/4 cup.

  • 5

    In a bowl, combine the mixed fresh vegetables with the cooked quinoa.

  • 6

    Whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 7

    Drizzle the dressing over the vegetable and quinoa mixture and toss until evenly coated.

  • 8

    Plate the sliced grilled chicken alongside the crunchy quinoa and fresh vegetable salad and serve immediately.