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

Grilled chicken breast served over a vibrant quinoa salad with cucumber and bell peppers, finished with a zesty lemon dressing and toasted pepitas.

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NUTRITION

462kcal
Protein
35.9g
Fat
19.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill pan or outdoor grill 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 cooks, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar, whisk together the olive oil and lemon juice to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad and top with the sliced chicken.

  • 8

    Garnish with the pumpkin seeds 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

Grilled chicken breast served over a vibrant quinoa salad with cucumber and bell peppers, finished with a zesty lemon dressing and toasted pepitas.

NUTRITION

462kcal
Protein
35.9g
Fat
19.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill pan or outdoor grill 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 cooks, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar, whisk together the olive oil and lemon juice to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa salad and top with the sliced chicken.

  • 8

    Garnish with the pumpkin seeds for a satisfying crunch.