Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 2 teaspoons Extra Virgin Olive Oil; 0.5 cup Cucumber, chopped; 0.5 cup Cherry Tomatoes, halved; 1 tablespoon Red Onion, minced; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 and Crunchy Cucumber Tomato Salad

Lemon-herb grilled chicken served over fluffy quinoa with a refreshing cucumber and tomato salad, finished with a zesty lemon vinaigrette and crisp red onions.

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NUTRITION

Protein

36.8g

Fat

15.2g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cucumber, chopped

0.5 cup Cherry Tomatoes, halved

1 tablespoon Red Onion, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
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, combine the chopped cucumber, halved cherry tomatoes, and minced red onion in a small mixing bowl.
4
In a separate small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
5
Toss the vegetable mixture with half of the prepared lemon vinaigrette.
6
Place the warm cooked quinoa in a serving bowl and top with the grilled chicken breast.
7
Add the cucumber and tomato salad to the bowl and drizzle the remaining vinaigrette over the entire dish.