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

Grilled chicken breast served over a chilled quinoa salad with diced peppers and cucumbers, finished with a zesty lemon dressing for a satisfying crunch.

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NUTRITION

401kcal
Protein
40.9g
Fat
15.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a teaspoon of lemon juice.

  • 2

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

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 4

    Whisk the olive oil, remaining lemon juice, and chopped parsley together in a small jar.

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the warm chicken into strips and serve over the cold 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

Grilled chicken breast served over a chilled quinoa salad with diced peppers and cucumbers, finished with a zesty lemon dressing for a satisfying crunch.

NUTRITION

401kcal
Protein
40.9g
Fat
15.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a teaspoon of lemon juice.

  • 2

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

  • 3

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.

  • 4

    Whisk the olive oil, remaining lemon juice, and chopped parsley together in a small jar.

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the warm chicken into strips and serve over the cold salad.