Name: Grilled Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad

Grilled chicken breast seasoned with oregano served over a bed of fluffy quinoa and crisp garden vegetables tossed in a bright lemon-Dijon vinaigrette.

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NUTRITION

Protein

50.9g

Fat

14.5g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
4
In a large salad bowl, combine the mixed baby greens, diced cucumber, halved cherry tomatoes, and cooked quinoa.
5
Drizzle the vinaigrette over the salad mixture and toss gently until all ingredients are well coated.
6
Slice the grilled chicken into thin strips and place them on top of the salad before serving immediately.