Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

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

Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with a crisp cucumber and olive salad tossed in zesty citrus.

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NUTRITION

332kcal
Protein
35.5g
Fat
10.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Sliced Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 Kalamata Olives, pitted and sliced

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PREPARATION

  • 1

    Whisk together half of the lemon juice, half of the olive oil, and a pinch of dried oregano to create a quick marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken rests, toss the sliced cucumber and kalamata olives with the remaining lemon juice and olive oil.

  • 5

    Fluff the cooked quinoa with a fork and place it in a shallow bowl.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa alongside the fresh cucumber salad.

Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

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

Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Quinoa and Cucumber Salad

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with a crisp cucumber and olive salad tossed in zesty citrus.

NUTRITION

332kcal
Protein
35.5g
Fat
10.7g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Sliced Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 Kalamata Olives, pitted and sliced

PREPARATION

  • 1

    Whisk together half of the lemon juice, half of the olive oil, and a pinch of dried oregano to create a quick marinade.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken rests, toss the sliced cucumber and kalamata olives with the remaining lemon juice and olive oil.

  • 5

    Fluff the cooked quinoa with a fork and place it in a shallow bowl.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa alongside the fresh cucumber salad.