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.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa with a crisp cucumber and tomato salad.

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NUTRITION

482kcal
Protein
42g
Fat
20.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2/3 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Pat the chicken breast dry and season with half of the olive oil, dried oregano, salt, and pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the diced cucumber and cherry tomatoes in a small bowl.

  • 4

    Whisk together the remaining olive oil and red wine vinegar, then toss with the cucumber and tomatoes.

  • 5

    Fluff the pre-cooked quinoa with a fork and warm it if desired.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the fresh salad.

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.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa with a crisp cucumber and tomato salad.

NUTRITION

482kcal
Protein
42g
Fat
20.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2/3 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Pat the chicken breast dry and season with half of the olive oil, dried oregano, salt, and pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the diced cucumber and cherry tomatoes in a small bowl.

  • 4

    Whisk together the remaining olive oil and red wine vinegar, then toss with the cucumber and tomatoes.

  • 5

    Fluff the pre-cooked quinoa with a fork and warm it if desired.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the fresh salad.