Grilled Chicken Breast with Cucumber Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Cucumber Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Quinoa Salad

Grilled chicken breast paired with a zesty quinoa and cucumber salad, tossed in a lemon-herb vinaigrette for a refreshing, crisp finish.

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NUTRITION

335kcal
Protein
33.2g
Fat
11.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp minced Red Onion

1 tbsp chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and minced red onion in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and fresh parsley to create the vinaigrette.

  • 5

    Pour the vinaigrette over the quinoa mixture and toss well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately alongside the chilled quinoa salad.

Grilled Chicken Breast with Cucumber Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Cucumber Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Quinoa Salad

Grilled chicken breast paired with a zesty quinoa and cucumber salad, tossed in a lemon-herb vinaigrette for a refreshing, crisp finish.

NUTRITION

335kcal
Protein
33.2g
Fat
11.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp minced Red Onion

1 tbsp chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and minced red onion in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and fresh parsley to create the vinaigrette.

  • 5

    Pour the vinaigrette over the quinoa mixture and toss well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately alongside the chilled quinoa salad.