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 sliced over a chilled quinoa salad with crisp cucumbers and peppers, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
50.4g
Fat
11.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced English Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 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

    While the chicken rests, combine the cooked quinoa, diced cucumber, and red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss until every grain is lightly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy salad.

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 sliced over a chilled quinoa salad with crisp cucumbers and peppers, tossed in a zesty lemon-herb vinaigrette for a refreshing crunch.

NUTRITION

410kcal
Protein
50.4g
Fat
11.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced English Cucumber

1/4 cup Diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 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

    While the chicken rests, combine the cooked quinoa, diced cucumber, and red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss until every grain is lightly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy salad.