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-marinated chicken breast grilled until juicy and served over a chilled quinoa salad tossed with fresh herbs and toasted pumpkin seeds.

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NUTRITION

423kcal
Protein
34.8g
Fat
16.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Cucumber

1/2 cup Red Pepper

2 tsp Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Whisk lemon juice with a pinch of salt and pepper to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let sit for 10 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until internal temperature reaches 165 degrees.

  • 4

    While chicken cooks, dice the cucumber and red bell pepper into small cubes.

  • 5

    In a medium bowl, combine the cooked quinoa, diced vegetables, and extra virgin olive oil.

  • 6

    Fold in the toasted pumpkin seeds for a nutty crunch.

  • 7

    Slice the grilled chicken into strips and serve it over the quinoa 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-marinated chicken breast grilled until juicy and served over a chilled quinoa salad tossed with fresh herbs and toasted pumpkin seeds.

NUTRITION

423kcal
Protein
34.8g
Fat
16.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Cucumber

1/2 cup Red Pepper

2 tsp Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Whisk lemon juice with a pinch of salt and pepper to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let sit for 10 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until internal temperature reaches 165 degrees.

  • 4

    While chicken cooks, dice the cucumber and red bell pepper into small cubes.

  • 5

    In a medium bowl, combine the cooked quinoa, diced vegetables, and extra virgin olive oil.

  • 6

    Fold in the toasted pumpkin seeds for a nutty crunch.

  • 7

    Slice the grilled chicken into strips and serve it over the quinoa salad.