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 cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

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 bed of fluffy quinoa and crisp garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

48.6g

Fat

15.5g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is cooking, halve the cherry tomatoes, dice the cucumber, and finely mince the red onion and fresh parsley.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced parsley to create the vinaigrette.
5
Add the cooked quinoa, cherry tomatoes, cucumber, and red onion to the bowl, tossing well to ensure everything is coated in the dressing.
6
Once the chicken has rested for 5 minutes, slice it into thin strips and arrange it over the top of the quinoa salad.