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 medley of raw vegetables, finished with a zesty lemon-herb dressing for a refreshing crunch.

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NUTRITION

502kcal
Protein
38.5g
Fat
23g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, cook the quinoa according to package directions and allow it to cool slightly.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 5

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

  • 6

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat all ingredients.

  • 7

    Slice the grilled chicken into thin strips and serve it immediately over the chilled quinoa salad.

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 medley of raw vegetables, finished with a zesty lemon-herb dressing for a refreshing crunch.

NUTRITION

502kcal
Protein
38.5g
Fat
23g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, cook the quinoa according to package directions and allow it to cool slightly.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 5

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

  • 6

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat all ingredients.

  • 7

    Slice the grilled chicken into thin strips and serve it immediately over the chilled quinoa salad.