Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup diced Red Bell Pepper; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon toasted Sunflower Seeds

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a quinoa and vegetable salad with a bright lemon dressing for a satisfyingly crisp finish.

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NUTRITION

Protein

50.8g

Fat

11.5g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup diced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon toasted Sunflower Seeds

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PREPARATION

1
Season the chicken breast with salt, black pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken grills, combine the cooked quinoa, diced cucumber, and red bell pepper in a medium mixing bowl.
4
In a small jar, whisk together the olive oil and lemon juice to create a light dressing.
5
Pour the dressing over the quinoa mixture and toss thoroughly to combine.
6
Slice the grilled chicken into strips and place them over the quinoa salad.
7
Top the dish with toasted sunflower seeds for an extra crunch before serving.