Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup chopped Cucumber; 0.25 cup chopped Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Slivered Almonds; 1 tbsp chopped Fresh Parsley

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

Tender grilled chicken breast served over a vibrant quinoa salad with peppers and cucumbers, finished with a zesty lemon vinaigrette and toasted almonds.

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NUTRITION

Protein

42.1g

Fat

13.5g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Slivered Almonds

1 tbsp chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
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 bowl, combine the pre-cooked quinoa, diced cucumber, and diced red bell pepper.
4
Whisk together the olive oil, lemon juice, and chopped fresh parsley to create a light vinaigrette.
5
Toss the quinoa and vegetable mixture with the vinaigrette and fold in the slivered almonds for crunch.
6
Slice the grilled chicken into strips and serve it immediately over the chilled quinoa salad.