Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender chicken breast grilled with zesty lemon and oregano, served over a bed of fluffy quinoa and a crisp vegetable salad tossed in a light vinaigrette.

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NUTRITION

416kcal
Protein
34.4g
Fat
19.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 4

    In a large salad bowl, combine the cooked quinoa, chopped cucumber, diced red bell pepper, and shredded carrots.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat everything evenly.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled crunchy salad.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender chicken breast grilled with zesty lemon and oregano, served over a bed of fluffy quinoa and a crisp vegetable salad tossed in a light vinaigrette.

NUTRITION

416kcal
Protein
34.4g
Fat
19.2g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/4 cup Diced Red Bell Pepper

1/4 cup Shredded Carrots

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 4

    In a large salad bowl, combine the cooked quinoa, chopped cucumber, diced red bell pepper, and shredded carrots.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing well to coat everything evenly.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled crunchy salad.