Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Sliced Almonds; 0.5 cup diced Cucumber; 0.25 cup diced Red Bell Pepper; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Tender grilled chicken breast served over a vibrant quinoa salad with cucumbers and peppers, finished with a zesty lemon dressing and toasted almonds.

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NUTRITION

Protein

32.3g

Fat

14.8g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

0.5 cup diced Cucumber

0.25 cup diced Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
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 rests, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.
5
Pour the dressing over the quinoa mixture, add the fresh parsley, and toss well to combine.
6
Slice the grilled chicken into strips and serve it over the quinoa salad.
7
Top the dish with sliced almonds for a satisfying crunch.