Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 3/4 cup cooked Quinoa; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 teaspoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 Quinoa and Crunchy Cucumber Tomato Salad

Lemon-oregano chicken breast grilled until juicy, served with fluffy quinoa and a crisp cucumber-tomato salad finished with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

42.7g

Fat

9.3g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with half of the dried oregano, salt, and pepper.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, toss the sliced cucumber and halved cherry tomatoes with the olive oil, lemon juice, and remaining oregano.
4
Place the warm, cooked quinoa on a plate and top with the sliced grilled chicken.
5
Serve the fresh cucumber and tomato salad alongside the chicken and quinoa.
6
Finish the dish with a dollop of plain Greek yogurt on top of the chicken or salad for added creaminess.