Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a colorful quinoa salad with cucumbers and peppers, finished with a zesty, bright lemon vinaigrette.

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NUTRITION

394kcal
Protein
39.5g
Fat
15.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and chopped fresh parsley.

  • 4

    Whisk together the extra virgin olive oil, remaining lemon juice, and Dijon mustard in a small jar until emulsified.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa salad base.

  • 6

    Drizzle the zesty lemon vinaigrette over the entire dish and serve immediately.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a colorful quinoa salad with cucumbers and peppers, finished with a zesty, bright lemon vinaigrette.

NUTRITION

394kcal
Protein
39.5g
Fat
15.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

2 tablespoons Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and chopped fresh parsley.

  • 4

    Whisk together the extra virgin olive oil, remaining lemon juice, and Dijon mustard in a small jar until emulsified.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa salad base.

  • 6

    Drizzle the zesty lemon vinaigrette over the entire dish and serve immediately.