Grilled Chicken Breast with Quinoa Salad

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

Grilled Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Salad

Lemon-marinated chicken breast grilled until juicy and served over a fluffy quinoa salad with crisp cucumbers and a zesty herb vinaigrette.

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NUTRITION

434kcal
Protein
41.5g
Fat
15.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

50g Cucumber, diced

50g Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Pat the chicken breast dry and season with half of the lemon juice, one teaspoon of olive oil, salt, and pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    In a small jar or bowl, whisk together the remaining olive oil, remaining lemon juice, and chopped parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh quinoa salad.

Grilled Chicken Breast with Quinoa Salad

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

Grilled Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Salad

Lemon-marinated chicken breast grilled until juicy and served over a fluffy quinoa salad with crisp cucumbers and a zesty herb vinaigrette.

NUTRITION

434kcal
Protein
41.5g
Fat
15.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

50g Cucumber, diced

50g Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Pat the chicken breast dry and season with half of the lemon juice, one teaspoon of olive oil, salt, and pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 4

    In a small jar or bowl, whisk together the remaining olive oil, remaining lemon juice, and chopped parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh quinoa salad.