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

Herb-marinated chicken breast grilled until juicy and served over a vibrant quinoa salad with crisp cucumbers and toasted almonds.

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NUTRITION

346kcal
Protein
35g
Fat
11.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 teaspoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried herbs.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Toss the quinoa and vegetables with the dressing and fold in the slivered almonds.

  • 7

    Slice the grilled chicken into strips and serve immediately over the quinoa 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

Herb-marinated chicken breast grilled until juicy and served over a vibrant quinoa salad with crisp cucumbers and toasted almonds.

NUTRITION

346kcal
Protein
35g
Fat
11.4g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 teaspoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried herbs.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Toss the quinoa and vegetables with the dressing and fold in the slivered almonds.

  • 7

    Slice the grilled chicken into strips and serve immediately over the quinoa salad.