Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Chopped Cucumber; 1/4 cup Chopped Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Pumpkin Seeds; 1 tbsp Fresh Parsley

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a bright quinoa salad with cucumber and bell peppers, finished with a sprinkle of toasted pepitas.

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NUTRITION

Protein

39.8g

Fat

14.8g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/4 cup Chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Pumpkin Seeds

1 tbsp Fresh Parsley

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Preheat a grill or skillet 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 is cooking, combine the cooked quinoa, chopped cucumber, and red bell pepper in a medium mixing bowl.
4
Whisk together the olive oil and lemon juice, then pour the dressing over the quinoa mixture and toss to combine.
5
Stir in the fresh parsley and pumpkin seeds for added crunch.
6
Slice the grilled chicken into strips and serve it over the prepared quinoa salad.