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 paired with a vibrant quinoa salad of diced cucumbers and peppers, tossed in a zesty lemon dressing for a refreshing, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
34.9g
Fat
12.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill 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 grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

    Serve the warm sliced chicken over the chilled, crunchy quinoa salad.

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 paired with a vibrant quinoa salad of diced cucumbers and peppers, tossed in a zesty lemon dressing for a refreshing, citrusy finish.

NUTRITION

346kcal
Protein
34.9g
Fat
12.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill 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 grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

    Serve the warm sliced chicken over the chilled, crunchy quinoa salad.