Grilled Chicken Breast with Lentil and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Quinoa Salad

Tender grilled chicken breast served over a fiber-rich bed of earthy lentils and fluffy quinoa, tossed with a zesty, bright lemon-herb vinaigrette.

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NUTRITION

501kcal
Protein
50.8g
Fat
13.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

100g Cooked Lentils

90g Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

50g Diced Cucumber

50g Halved Cherry Tomatoes

1 tbsp Chopped Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Preheat a grill or skillet over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, combine the cooked lentils, cooked quinoa, diced cucumber, and cherry tomatoes in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the vinaigrette.

  • 6

    Pour the dressing over the lentil and quinoa mixture and toss well to combine.

  • 7

    Slice the grilled chicken into thin strips and serve it over the prepared salad.

Grilled Chicken Breast with Lentil and Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Quinoa Salad

Tender grilled chicken breast served over a fiber-rich bed of earthy lentils and fluffy quinoa, tossed with a zesty, bright lemon-herb vinaigrette.

NUTRITION

501kcal
Protein
50.8g
Fat
13.5g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

100g Cooked Lentils

90g Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

50g Diced Cucumber

50g Halved Cherry Tomatoes

1 tbsp Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Preheat a grill or skillet over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, combine the cooked lentils, cooked quinoa, diced cucumber, and cherry tomatoes in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the vinaigrette.

  • 6

    Pour the dressing over the lentil and quinoa mixture and toss well to combine.

  • 7

    Slice the grilled chicken into thin strips and serve it over the prepared salad.