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

Tender grilled chicken breast served over a vibrant quinoa salad with cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

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NUTRITION

378kcal
Protein
40.9g
Fat
11.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tbsp Slivered Almonds

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced bell pepper in a medium mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice, then pour over the quinoa mixture and toss well to coat.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the quinoa salad on a plate, top with the sliced chicken, and sprinkle with slivered almonds for a toasted finish.

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

Tender grilled chicken breast served over a vibrant quinoa salad with cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

NUTRITION

378kcal
Protein
40.9g
Fat
11.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/3 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tbsp Slivered Almonds

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced bell pepper in a medium mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice, then pour over the quinoa mixture and toss well to coat.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the quinoa salad on a plate, top with the sliced chicken, and sprinkle with slivered almonds for a toasted finish.