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 with fresh veggies and toasted pepitas.

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NUTRITION

405kcal
Protein
43.5g
Fat
14.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Pepitas

1 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Whisk together the olive oil and the remaining lemon juice to create a light dressing.

  • 5

    Toss the quinoa and vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the quinoa salad.

  • 7

    Garnish with the pepitas for a satisfying 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

Lemon-marinated chicken breast grilled until juicy and served over a chilled quinoa salad with fresh veggies and toasted pepitas.

NUTRITION

405kcal
Protein
43.5g
Fat
14.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Pepitas

1 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Whisk together the olive oil and the remaining lemon juice to create a light dressing.

  • 5

    Toss the quinoa and vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the quinoa salad.

  • 7

    Garnish with the pepitas for a satisfying crunch.