Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup Cucumber, diced; 0.5 cup Cherry Tomatoes, halved; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 Quinoa and Crunchy Cucumber Tomato Salad

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp cucumber and tomato salad tossed in a zesty vinaigrette.

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NUTRITION

Protein

41.5g

Fat

13.9g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Cucumber, diced

0.5 cup Cherry Tomatoes, halved

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast evenly with dried oregano, sea salt, and black pepper.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a cooking oil spray if needed.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, dice the cucumber and halve the cherry tomatoes.
5
In a medium mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
6
Add the cooked quinoa, diced cucumber, and halved tomatoes to the bowl with the vinaigrette and toss well to combine.
7
Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.
8
Serve the sliced grilled chicken over the quinoa salad and enjoy immediately.