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

Lemon-marinated chicken breast grilled to perfection and tossed with a vibrant quinoa salad featuring crisp cucumber and toasted almonds.

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NUTRITION

426kcal
Protein
32.4g
Fat
22.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Slivered Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, toast the slivered almonds in a dry pan over low heat until golden and fragrant.

  • 4

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

  • 5

    Whisk the olive oil with a splash of lemon juice and pour over the quinoa mixture, tossing well to coat.

  • 6

    Slice the grilled chicken and serve it over the quinoa salad, finishing with the toasted almonds.

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

Lemon-marinated chicken breast grilled to perfection and tossed with a vibrant quinoa salad featuring crisp cucumber and toasted almonds.

NUTRITION

426kcal
Protein
32.4g
Fat
22.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Slivered Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, toast the slivered almonds in a dry pan over low heat until golden and fragrant.

  • 4

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

  • 5

    Whisk the olive oil with a splash of lemon juice and pour over the quinoa mixture, tossing well to coat.

  • 6

    Slice the grilled chicken and serve it over the quinoa salad, finishing with the toasted almonds.