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

Tender grilled chicken breast served over a vibrant quinoa salad with fresh cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

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NUTRITION

401kcal
Protein
38.8g
Fat
15.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small ramekin, then pour over the quinoa mixture and toss to coat.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken on top of the quinoa salad and garnish with the sliced almonds for a satisfying 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

Tender grilled chicken breast served over a vibrant quinoa salad with fresh cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

NUTRITION

401kcal
Protein
38.8g
Fat
15.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small ramekin, then pour over the quinoa mixture and toss to coat.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken on top of the quinoa salad and garnish with the sliced almonds for a satisfying crunch.