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 refreshing, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad. The salad, enhanced with chickpeas, crisp veggies, and a tangy lemon vinaigrette, offers a satisfying texture and burst of flavor in every bite.

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NUTRITION

412kcal
Protein
42.1g
Fat
11.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/3 cup Cooked Quinoa (55g)

1/4 cup Chickpeas (40g)

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Thinly Sliced Red Onion

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley

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 approximately 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa salad by combining the cooked quinoa, chickpeas, diced cucumber, red bell pepper, and red onion in a bowl.

  • 4

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

  • 5

    Drizzle the vinaigrette over the quinoa salad and toss to combine. Sprinkle with fresh parsley.

  • 6

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

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 refreshing, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy quinoa salad. The salad, enhanced with chickpeas, crisp veggies, and a tangy lemon vinaigrette, offers a satisfying texture and burst of flavor in every bite.

NUTRITION

412kcal
Protein
42.1g
Fat
11.5g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/3 cup Cooked Quinoa (55g)

1/4 cup Chickpeas (40g)

1/4 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Thinly Sliced Red Onion

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley

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 approximately 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa salad by combining the cooked quinoa, chickpeas, diced cucumber, red bell pepper, and red onion in a bowl.

  • 4

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

  • 5

    Drizzle the vinaigrette over the quinoa salad and toss to combine. Sprinkle with fresh parsley.

  • 6

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