Name: Grilled Chicken Breast with Crisp Romaine and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Romaine Lettuce, chopped; 0.5 cup Cucumber, sliced; 0.5 cup Cherry Tomatoes, halved; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken Breast with Crisp Romaine and 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 Crisp Romaine and Quinoa Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and chopped romaine, tossed with a zesty lemon vinaigrette and crunchy cucumbers.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.6g

Fat

15.5g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Romaine Lettuce, chopped

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with dried oregano, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side until charred and cooked through to an internal temperature of 165°F.
3
While the chicken is grilling, combine the chopped romaine, cooked quinoa, sliced cucumbers, and halved cherry tomatoes in a large bowl.
4
In a small mixing bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
5
Drizzle the lemon vinaigrette over the salad components and toss gently to ensure everything is lightly coated.
6
Once the chicken has rested for 2 minutes, slice it into thin strips and place it over the prepared salad to serve.