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

Grilled chicken breast served over a vibrant quinoa and vegetable medley, tossed in a bright lemon dressing and topped with toasted pepitas.

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NUTRITION

445kcal
Protein
43.8g
Fat
17.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

50g diced Cucumber

40g diced Red Bell Pepper

2 tsp Olive Oil

10g toasted Pepitas

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve atop the quinoa salad, finishing with a sprinkle of toasted pepitas for crunch.

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

Grilled chicken breast served over a vibrant quinoa and vegetable medley, tossed in a bright lemon dressing and topped with toasted pepitas.

NUTRITION

445kcal
Protein
43.8g
Fat
17.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

50g diced Cucumber

40g diced Red Bell Pepper

2 tsp Olive Oil

10g toasted Pepitas

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve atop the quinoa salad, finishing with a sprinkle of toasted pepitas for crunch.