Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini Dressing

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 and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini Dressing

Tender grilled chicken served over a chilled quinoa salad with crisp cucumbers and peppers, finished with a creamy lemon-tahini drizzle.

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NUTRITION

401kcal
Protein
46.8g
Fat
10.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

8g Tahini

50g Diced Cucumber

30g Diced Red Bell Pepper

1 tablespoon Lemon Juice

1 clove Minced Garlic

5g Chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and fresh parsley in a mixing bowl.

  • 4

    In a small ramekin, whisk together the tahini, lemon juice, and minced garlic, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 6

    Toss the quinoa salad gently, place the sliced chicken on top, and finish by drizzling the lemon-tahini dressing over everything.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini Dressing

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 and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini Dressing

Tender grilled chicken served over a chilled quinoa salad with crisp cucumbers and peppers, finished with a creamy lemon-tahini drizzle.

NUTRITION

401kcal
Protein
46.8g
Fat
10.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

130g Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

8g Tahini

50g Diced Cucumber

30g Diced Red Bell Pepper

1 tablespoon Lemon Juice

1 clove Minced Garlic

5g Chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and fresh parsley in a mixing bowl.

  • 4

    In a small ramekin, whisk together the tahini, lemon juice, and minced garlic, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.

  • 6

    Toss the quinoa salad gently, place the sliced chicken on top, and finish by drizzling the lemon-tahini dressing over everything.