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 colorful quinoa salad with crisp cucumber and toasted almonds.

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NUTRITION

406kcal
Protein
41.4g
Fat
14.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, remaining lemon juice, and any desired dried herbs in a large bowl.

  • 4

    Add the cooked quinoa, diced cucumber, and red bell pepper to the bowl and toss thoroughly to coat with the dressing.

  • 5

    In a small dry pan, lightly toast the slivered almonds over medium heat for 2-3 minutes until golden and fragrant.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad, top with the sliced chicken, and sprinkle with the toasted almonds.

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 colorful quinoa salad with crisp cucumber and toasted almonds.

NUTRITION

406kcal
Protein
41.4g
Fat
14.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, remaining lemon juice, and any desired dried herbs in a large bowl.

  • 4

    Add the cooked quinoa, diced cucumber, and red bell pepper to the bowl and toss thoroughly to coat with the dressing.

  • 5

    In a small dry pan, lightly toast the slivered almonds over medium heat for 2-3 minutes until golden and fragrant.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad, top with the sliced chicken, and sprinkle with the toasted almonds.