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

Tender grilled chicken breast served over a vibrant quinoa salad tossed with fresh vegetables and toasted almonds, finished with a zesty lemon vinaigrette.

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NUTRITION

385kcal
Protein
41.5g
Fat
13.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 5

    In a small jar, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 6

    Pour the vinaigrette over the quinoa mixture and toss well to coat.

  • 7

    Fold in the slivered almonds for a nutty crunch.

  • 8

    Slice the grilled chicken into strips and serve on top of the chilled or room-temperature 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

Tender grilled chicken breast served over a vibrant quinoa salad tossed with fresh vegetables and toasted almonds, finished with a zesty lemon vinaigrette.

NUTRITION

385kcal
Protein
41.5g
Fat
13.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 5

    In a small jar, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 6

    Pour the vinaigrette over the quinoa mixture and toss well to coat.

  • 7

    Fold in the slivered almonds for a nutty crunch.

  • 8

    Slice the grilled chicken into strips and serve on top of the chilled or room-temperature quinoa salad.