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

Lemon-marinated chicken breast grilled until tender, served over a fluffy quinoa and vegetable salad tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

367kcal
Protein
34.7g
Fat
11.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

0.6 cup Cooked Quinoa

50g Cucumber, diced

40g Red Bell Pepper, diced

15g Red Onion, minced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

5g Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small splash of the lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion in a large mixing bowl.

  • 4

    In a separate small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, and chopped parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing thoroughly to ensure everything is well coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the chilled quinoa 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

Lemon-marinated chicken breast grilled until tender, served over a fluffy quinoa and vegetable salad tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

367kcal
Protein
34.7g
Fat
11.5g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

0.6 cup Cooked Quinoa

50g Cucumber, diced

40g Red Bell Pepper, diced

15g Red Onion, minced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

5g Fresh Parsley, chopped

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small splash of the lemon juice.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion in a large mixing bowl.

  • 4

    In a separate small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, and chopped parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing thoroughly to ensure everything is well coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the chilled quinoa salad.