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

Tender grilled chicken breast served over a chilled quinoa salad with fresh vegetables and toasted almonds for a satisfying crunch.

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NUTRITION

457kcal
Protein
35g
Fat
23.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

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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 about 6 minutes per side or until the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the quinoa salad and top with the sliced chicken.

  • 8

    Garnish with toasted sliced almonds for a nutty finish.

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

Tender grilled chicken breast served over a chilled quinoa salad with fresh vegetables and toasted almonds for a satisfying crunch.

NUTRITION

457kcal
Protein
35g
Fat
23.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the quinoa salad and top with the sliced chicken.

  • 8

    Garnish with toasted sliced almonds for a nutty finish.