Grilled Chicken Breast with Mixed Greens and Quinoa

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

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Grilled chicken breast served over fluffy quinoa and mixed greens, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

336kcal
Protein
42.4g
Fat
10.2g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken rests, whisk together the fresh lemon juice and extra virgin olive oil in a small bowl.

  • 5

    In a large bowl, combine the mixed greens and cooked quinoa, then toss with the lemon-herb dressing.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad to serve.

Grilled Chicken Breast with Mixed Greens and Quinoa

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

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Grilled chicken breast served over fluffy quinoa and mixed greens, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

336kcal
Protein
42.4g
Fat
10.2g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken rests, whisk together the fresh lemon juice and extra virgin olive oil in a small bowl.

  • 5

    In a large bowl, combine the mixed greens and cooked quinoa, then toss with the lemon-herb dressing.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad to serve.