Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a medley of chopped vegetables, finished with a zesty lemon vinaigrette and fresh, crisp cucumber.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
42.8g
Fat
10.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon minced Red Onion

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin, then pour over the quinoa and vegetables and toss well.

  • 5

    Slice the warm grilled chicken into strips and serve it atop the salad for a meal with a refreshing, crisp crunch.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a medley of chopped vegetables, finished with a zesty lemon vinaigrette and fresh, crisp cucumber.

NUTRITION

375kcal
Protein
42.8g
Fat
10.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon minced Red Onion

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin, then pour over the quinoa and vegetables and toss well.

  • 5

    Slice the warm grilled chicken into strips and serve it atop the salad for a meal with a refreshing, crisp crunch.