Name: Grilled Chicken Breast with Crunchy Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Red Bell Pepper; 1/3 cup Sliced Cucumber; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Quinoa Salad

Grilled lemon-herb chicken breast served over a colorful quinoa salad tossed with garden vegetables and a zesty vinaigrette for a satisfying crunch.

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NUTRITION

Protein

40g

Fat

15.2g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/3 cup Sliced Cucumber

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and a teaspoon of lemon juice.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.
3
Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the cooked quinoa, diced red bell pepper, sliced cucumber, and shredded carrots in a large mixing bowl.
5
In a small jar, whisk together the extra virgin olive oil, the remaining lemon juice, and chopped fresh parsley to create the dressing.
6
Pour the dressing over the quinoa and vegetable mixture, tossing thoroughly to ensure everything is evenly coated.
7
Slice the grilled chicken into strips and serve immediately over the chilled, crunchy quinoa salad.