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

Grilled chicken breast served over a colorful quinoa salad with fresh cucumbers and peppers, finished with toasted pepitas for a nutty crunch.

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NUTRITION

431kcal
Protein
46.8g
Fat
15.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp Pepitas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad, top with the sliced chicken, and garnish with the pepitas for that essential crunch.

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

Grilled chicken breast served over a colorful quinoa salad with fresh cucumbers and peppers, finished with toasted pepitas for a nutty crunch.

NUTRITION

431kcal
Protein
46.8g
Fat
15.9g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp Pepitas

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad, top with the sliced chicken, and garnish with the pepitas for that essential crunch.