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 finished with a zesty vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

404kcal
Protein
43.5g
Fat
13.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 4

    Combine the diced cucumber and halved cherry tomatoes in a separate bowl and toss with half of the vinaigrette.

  • 5

    Place the warm cooked quinoa on a plate and top with the sliced grilled chicken.

  • 6

    Serve the crunchy salad alongside the chicken and quinoa, drizzling the remaining dressing over the entire dish.

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 finished with a zesty vinaigrette.

NUTRITION

404kcal
Protein
43.5g
Fat
13.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 4

    Combine the diced cucumber and halved cherry tomatoes in a separate bowl and toss with half of the vinaigrette.

  • 5

    Place the warm cooked quinoa on a plate and top with the sliced grilled chicken.

  • 6

    Serve the crunchy salad alongside the chicken and quinoa, drizzling the remaining dressing over the entire dish.