Grilled Chicken Breast with Quinoa Arugula Salad

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

Grilled Chicken Breast with Quinoa Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Arugula Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and peppery arugula, finished with a bright lemon vinaigrette and salty feta.

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NUTRITION

422kcal
Protein
40.3g
Fat
17.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Arugula

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Feta Cheese, crumbled

1 tbsp Fresh Lemon Juice

Pinch of Dried Oregano, Salt, and Pepper

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt in a small bowl to create the dressing.

  • 4

    In a large bowl, combine the cooked quinoa, arugula, cherry tomatoes, and cucumber.

  • 5

    Drizzle the dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the salad, top with the sliced chicken, and sprinkle with the crumbled feta cheese.

Grilled Chicken Breast with Quinoa Arugula Salad

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

Grilled Chicken Breast with Quinoa Arugula Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Arugula Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and peppery arugula, finished with a bright lemon vinaigrette and salty feta.

NUTRITION

422kcal
Protein
40.3g
Fat
17.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Arugula

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Feta Cheese, crumbled

1 tbsp Fresh Lemon Juice

Pinch of Dried Oregano, Salt, and Pepper

PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt in a small bowl to create the dressing.

  • 4

    In a large bowl, combine the cooked quinoa, arugula, cherry tomatoes, and cucumber.

  • 5

    Drizzle the dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the salad, top with the sliced chicken, and sprinkle with the crumbled feta cheese.