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 light yet satisfying lunch featuring a perfectly grilled, herb-infused chicken breast paired with a crisp, colorful quinoa salad. Fresh cucumbers, cherry tomatoes, red bell pepper, and a tangy lemon-olive oil dressing create layers of texture and flavor, making each bite refreshing and invigorating.

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NUTRITION

362kcal
Protein
40.1g
Fat
10.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Sliced Cucumber

1/4 cup Halved Cherry Tomatoes

1/4 cup Chopped Red Bell Pepper

1 tbsp Minced Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Herbs (Parsley or Cilantro)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Drizzle a tiny bit of olive oil if desired to prevent sticking.

  • 3

    Grill the chicken for about 6-7 minutes on each side or until its internal temperature reaches 165°F. Set aside to rest for a few minutes.

  • 4

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

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and freshly chopped herbs. Pour the dressing over the quinoa mixture and toss to combine.

  • 6

    Slice the grilled chicken breast and serve atop the crunchy quinoa salad. Enjoy your balanced and refreshing lunch!

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 light yet satisfying lunch featuring a perfectly grilled, herb-infused chicken breast paired with a crisp, colorful quinoa salad. Fresh cucumbers, cherry tomatoes, red bell pepper, and a tangy lemon-olive oil dressing create layers of texture and flavor, making each bite refreshing and invigorating.

NUTRITION

362kcal
Protein
40.1g
Fat
10.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Sliced Cucumber

1/4 cup Halved Cherry Tomatoes

1/4 cup Chopped Red Bell Pepper

1 tbsp Minced Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Herbs (Parsley or Cilantro)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Drizzle a tiny bit of olive oil if desired to prevent sticking.

  • 3

    Grill the chicken for about 6-7 minutes on each side or until its internal temperature reaches 165°F. Set aside to rest for a few minutes.

  • 4

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

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and freshly chopped herbs. Pour the dressing over the quinoa mixture and toss to combine.

  • 6

    Slice the grilled chicken breast and serve atop the crunchy quinoa salad. Enjoy your balanced and refreshing lunch!