Grilled Chicken Breast with Quinoa and Crisp Cucumber-Tomato 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 Crisp Cucumber-Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crisp Cucumber-Tomato Salad

Grilled chicken breast served over fluffy quinoa and a vibrant cucumber-tomato salad, finished with a splash of zesty lemon and a sprinkle of cooling fresh mint.

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NUTRITION

408kcal
Protein
42.7g
Fat
13.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 tsp Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes

1 tbsp Red Onion

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, fluff the pre-cooked quinoa with a fork in a large mixing bowl.

  • 4

    Chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces and add them to the bowl with the quinoa.

  • 5

    In a small jar, whisk together the extra virgin olive oil, lemon juice, and freshly chopped mint to create a light dressing.

  • 6

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat every grain.

  • 7

    Slice the grilled chicken into strips and serve it warm over the refreshing quinoa salad.

Grilled Chicken Breast with Quinoa and Crisp Cucumber-Tomato 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 Crisp Cucumber-Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crisp Cucumber-Tomato Salad

Grilled chicken breast served over fluffy quinoa and a vibrant cucumber-tomato salad, finished with a splash of zesty lemon and a sprinkle of cooling fresh mint.

NUTRITION

408kcal
Protein
42.7g
Fat
13.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 tsp Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes

1 tbsp Red Onion

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, fluff the pre-cooked quinoa with a fork in a large mixing bowl.

  • 4

    Chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces and add them to the bowl with the quinoa.

  • 5

    In a small jar, whisk together the extra virgin olive oil, lemon juice, and freshly chopped mint to create a light dressing.

  • 6

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat every grain.

  • 7

    Slice the grilled chicken into strips and serve it warm over the refreshing quinoa salad.