Name: Zesty Grilled Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh parsley; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Zesty Grilled Chicken and Quinoa Salad

Grilled chicken breast served over a vibrant bed of fluffy quinoa and crisp garden vegetables tossed in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

49.7g

Fat

21.3g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
2
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the extra virgin olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely minced red onion.
5
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
6
Pour the dressing over the quinoa and vegetable mixture, add the chopped fresh parsley, and toss well to coat.
7
Transfer the salad to a plate and top with the sliced grilled chicken to serve.