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

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with a zesty cucumber and tomato salad for a refreshing, crisp finish.

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NUTRITION

394kcal
Protein
42.2g
Fat
13.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Chopped Fresh Parsley

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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 or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked.

  • 4

    In a small bowl, whisk together the olive oil, remaining lemon juice, and chopped parsley.

  • 5

    In a separate bowl, toss the diced cucumbers and cherry tomatoes with half of the lemon-oil dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa and top with the sliced chicken, then serve the cucumber tomato salad on the side or mixed in, drizzling any remaining dressing over the top.

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

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with a zesty cucumber and tomato salad for a refreshing, crisp finish.

NUTRITION

394kcal
Protein
42.2g
Fat
13.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Chopped Fresh Parsley

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 or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions if not already cooked.

  • 4

    In a small bowl, whisk together the olive oil, remaining lemon juice, and chopped parsley.

  • 5

    In a separate bowl, toss the diced cucumbers and cherry tomatoes with half of the lemon-oil dressing.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa and top with the sliced chicken, then serve the cucumber tomato salad on the side or mixed in, drizzling any remaining dressing over the top.