Name: Grilled Chicken Breast Salad with Mixed Greens and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup cooked Quinoa; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

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 Salad with Mixed Greens and Quinoa

Tender grilled chicken and fluffy quinoa served over mixed greens and garden vegetables, finished with a zesty lemon-dijon vinaigrette for a bright, crisp crunch.

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NUTRITION

Protein

38.2g

Fat

12.8g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the raw chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
4
In a large salad bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.
5
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
6
Drizzle the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
7
Top the salad with the warm sliced chicken and serve immediately.