Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a vibrant vegetable salad, finished with a zesty lemon-herb vinaigrette and creamy avocado.

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NUTRITION

583kcal
Protein
41.9g
Fat
29.4g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

3/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Prepare the quinoa according to package directions if not already cooked, and allow it to cool slightly.

  • 4

    Chop the cucumber and red bell pepper into small, uniform bite-sized pieces.

  • 5

    In a small bowl, whisk the olive oil and lemon juice together with a pinch of sea salt to create the dressing.

  • 6

    Combine the cooked quinoa, chopped cucumber, and red bell pepper in a large mixing bowl and toss with the dressing.

  • 7

    Slice the grilled chicken into strips and place it atop the quinoa salad, garnishing with fresh avocado slices.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a vibrant vegetable salad, finished with a zesty lemon-herb vinaigrette and creamy avocado.

NUTRITION

583kcal
Protein
41.9g
Fat
29.4g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Chicken Breast

3/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Diced Cucumber

1/2 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Prepare the quinoa according to package directions if not already cooked, and allow it to cool slightly.

  • 4

    Chop the cucumber and red bell pepper into small, uniform bite-sized pieces.

  • 5

    In a small bowl, whisk the olive oil and lemon juice together with a pinch of sea salt to create the dressing.

  • 6

    Combine the cooked quinoa, chopped cucumber, and red bell pepper in a large mixing bowl and toss with the dressing.

  • 7

    Slice the grilled chicken into strips and place it atop the quinoa salad, garnishing with fresh avocado slices.