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: 5.5 oz Chicken Breast; 0.75 cup Cooked Quinoa; 0.5 cup Cucumber, sliced; 0.5 cup Cherry Tomatoes, halved; 2 tbsp Red Onion, finely diced; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 tsp 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

Tender grilled chicken breast served over fluffy quinoa with a bright, vinegar-dressed cucumber and tomato salad that adds a refreshing crunch.

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NUTRITION

Protein

44.0g

Fat

11.9g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

2 tbsp Red Onion, finely diced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Season the raw chicken breast with dried oregano, salt, and black pepper.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.
4
In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a simple dressing.
5
In a separate bowl, combine the sliced cucumber, halved cherry tomatoes, and diced red onion.
6
Toss the vegetables with the lemon-olive oil dressing and a pinch of salt.
7
Slice the grilled chicken and serve it alongside the warm quinoa and the fresh cucumber-tomato salad.