Grilled Chicken Breast with Quinoa and Crunchy Cucumber 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 Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Salad

Tender grilled chicken breast served over fluffy quinoa and a crisp cucumber salad tossed in a bright lemon-herb vinaigrette.

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NUTRITION

336kcal
Protein
35.0g
Fat
10.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Cucumber, chopped

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Red Onion, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, chopped cucumber, and minced red onion.

  • 5

    Pour the lemon-herb dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Serve the sliced chicken breast over the quinoa salad while the chicken is still warm for a satisfying contrast.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber 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 Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Salad

Tender grilled chicken breast served over fluffy quinoa and a crisp cucumber salad tossed in a bright lemon-herb vinaigrette.

NUTRITION

336kcal
Protein
35.0g
Fat
10.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Cucumber, chopped

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Red Onion, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, chopped cucumber, and minced red onion.

  • 5

    Pour the lemon-herb dressing over the quinoa and vegetable mixture, tossing well to ensure everything is evenly coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Serve the sliced chicken breast over the quinoa salad while the chicken is still warm for a satisfying contrast.