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 chilled quinoa salad with cucumbers and red peppers, tossed in a zesty lemon dressing for a refreshing crunch.

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NUTRITION

423kcal
Protein
41.9g
Fat
13.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.

  • 6

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

  • 7

    Plate the crunchy quinoa salad and top with the sliced grilled chicken to serve.

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 chilled quinoa salad with cucumbers and red peppers, tossed in a zesty lemon dressing for a refreshing crunch.

NUTRITION

423kcal
Protein
41.9g
Fat
13.2g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.

  • 6

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

  • 7

    Plate the crunchy quinoa salad and top with the sliced grilled chicken to serve.