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

Lemon-marinated chicken breast grilled until juicy and served over a vibrant quinoa salad tossed with fresh herbs and crisp cucumber.

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NUTRITION

404kcal
Protein
43g
Fat
15.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a small splash of the lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, whisk together the extra virgin olive oil, the remaining lemon juice, and the finely chopped fresh parsley.

  • 4

    Add the pre-cooked quinoa, diced cucumber, and diced red bell pepper to the bowl, tossing thoroughly to ensure everything is coated in the dressing.

  • 5

    Once the chicken has rested for 3 minutes, slice it into thin strips and serve it over the top of the chilled 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

Lemon-marinated chicken breast grilled until juicy and served over a vibrant quinoa salad tossed with fresh herbs and crisp cucumber.

NUTRITION

404kcal
Protein
43g
Fat
15.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a small splash of the lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, whisk together the extra virgin olive oil, the remaining lemon juice, and the finely chopped fresh parsley.

  • 4

    Add the pre-cooked quinoa, diced cucumber, and diced red bell pepper to the bowl, tossing thoroughly to ensure everything is coated in the dressing.

  • 5

    Once the chicken has rested for 3 minutes, slice it into thin strips and serve it over the top of the chilled quinoa salad.