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

Lemon-marinated chicken breast grilled to perfection and served over a chilled quinoa salad tossed with fresh vegetables and toasted almonds.

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NUTRITION

385kcal
Protein
42.4g
Fat
12.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and half of the 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 medium mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and fresh parsley.

  • 4

    Whisk together the olive oil and the remaining lemon juice, then drizzle the dressing over the quinoa mixture.

  • 5

    Fold in the slivered almonds to add a satisfying crunch.

  • 6

    Slice the grilled chicken into strips and serve it warm atop the chilled 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

Lemon-marinated chicken breast grilled to perfection and served over a chilled quinoa salad tossed with fresh vegetables and toasted almonds.

NUTRITION

385kcal
Protein
42.4g
Fat
12.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and half of the 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 medium mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and fresh parsley.

  • 4

    Whisk together the olive oil and the remaining lemon juice, then drizzle the dressing over the quinoa mixture.

  • 5

    Fold in the slivered almonds to add a satisfying crunch.

  • 6

    Slice the grilled chicken into strips and serve it warm atop the chilled quinoa salad.