Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 tsp Extra Virgin Olive Oil; 1/2 cup Cucumber, diced; 1/2 cup Cherry Tomatoes, halved; 1 tbsp Red Onion, minced; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley, chopped

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Lemon-herb grilled chicken served over fluffy quinoa with a side of diced cucumber and tomatoes, finished with a drizzle of zesty vinaigrette and fresh, aromatic parsley.

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NUTRITION

Protein

32.7g

Fat

13.6g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1 tbsp Red Onion, minced

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.
3
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, prepare the salad by combining the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.
5
Whisk together the olive oil, lemon juice, and chopped parsley to create a light vinaigrette.
6
Toss the cucumber and tomato mixture with half of the vinaigrette.
7
Place the warm cooked quinoa in a bowl and top with the sliced grilled chicken.
8
Serve the crunchy salad alongside the chicken and quinoa, drizzling the remaining vinaigrette over the chicken for extra flavor.