Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Cucumber; 0.25 cup Diced Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Sunflower Seeds; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

Herb-marinated chicken breast grilled to perfection and served over a chilled quinoa and veggie salad with a zesty lemon dressing and toasted sunflower seeds for a satisfying crunch.

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NUTRITION

Protein

35.8g

Fat

12.3g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, prepare the vinaigrette by whisking together the olive oil, lemon juice, and Dijon mustard in a small bowl.
4
In a separate mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.
5
Pour the lemon vinaigrette over the quinoa mixture and toss well to combine.
6
Slice the grilled chicken into thin strips.
7
Plate the quinoa salad, top with the sliced chicken, and sprinkle with toasted sunflower seeds for a satisfying crunch.