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, refreshing lunch featuring perfectly grilled chicken breast accompanied by a vibrant, crunchy quinoa salad. This dish combines tender, seasoned chicken with a medley of diced cucumbers, red bell pepper, and cherry tomatoes tossed in a zesty lemon-olive oil dressing and finished with a sprinkle of chopped almonds for an extra crunch. It's a balanced plate that satisfies your protein and calorie goals while delighting your taste buds.

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NUTRITION

381kcal
Protein
34.7g
Fat
14.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1/4 cup halved Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1 tbsp Chopped Almonds

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Finish the dish by sprinkling chopped almonds on top for an added crunch and a burst of flavor.

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, refreshing lunch featuring perfectly grilled chicken breast accompanied by a vibrant, crunchy quinoa salad. This dish combines tender, seasoned chicken with a medley of diced cucumbers, red bell pepper, and cherry tomatoes tossed in a zesty lemon-olive oil dressing and finished with a sprinkle of chopped almonds for an extra crunch. It's a balanced plate that satisfies your protein and calorie goals while delighting your taste buds.

NUTRITION

381kcal
Protein
34.7g
Fat
14.5g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1/4 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1/4 cup halved Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1 tbsp Chopped Almonds

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Finish the dish by sprinkling chopped almonds on top for an added crunch and a burst of flavor.