Name: Grilled Chicken Breast with Quinoa Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 1/2 cup Red Bell Pepper; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Quinoa Vegetable Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Vegetable Salad

Savor a vibrant lunch combining juicy grilled chicken breast with a zesty quinoa vegetable salad. Tender chicken is paired with a medley of fresh vegetables, lightly dressed with olive oil and lemon, making for a balanced, appealing dish that excites both the palate and the senses.

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NUTRITION

Protein

31.9g

Fat

9.7g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes, then slice into strips.
4
In a bowl, combine the cooked quinoa, halved cherry tomatoes, sliced cucumber, and diced red bell pepper.
5
Drizzle olive oil and lemon juice over the salad, and gently toss to mix.
6
Season the salad with a pinch of salt and pepper to taste.
7
Plate the quinoa vegetable salad and top with the grilled chicken slices. Serve immediately.