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

Lemon-herb grilled chicken breast served over a chilled quinoa salad with fresh cucumbers and toasted slivered almonds.

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NUTRITION

406kcal
Protein
39.1g
Fat
16.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until internal temperature reaches 165°F.

  • 3

    In a large bowl, combine the cooked quinoa with diced cucumber and red bell pepper.

  • 4

    Whisk the olive oil and fresh lemon juice together then pour over the quinoa mixture.

  • 5

    Toss in the toasted slivered almonds for a delightful crunch.

  • 6

    Slice the chicken into strips and serve immediately over the prepared salad.

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

Lemon-herb grilled chicken breast served over a chilled quinoa salad with fresh cucumbers and toasted slivered almonds.

NUTRITION

406kcal
Protein
39.1g
Fat
16.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until internal temperature reaches 165°F.

  • 3

    In a large bowl, combine the cooked quinoa with diced cucumber and red bell pepper.

  • 4

    Whisk the olive oil and fresh lemon juice together then pour over the quinoa mixture.

  • 5

    Toss in the toasted slivered almonds for a delightful crunch.

  • 6

    Slice the chicken into strips and serve immediately over the prepared salad.