Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

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

Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

Tender chicken breast grilled with lemon and oregano, served over a chilled quinoa salad with crisp diced cucumbers and bell peppers.

Try 7 days free, then $12.99 / mo.

NUTRITION

326kcal
Protein
34.3g
Fat
10.0g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, dried oregano, and a pinch of salt.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the juices run clear.

  • 3

    In a medium bowl, toss the cooked quinoa with the diced cucumber and red bell pepper.

  • 4

    Whisk together the remaining lemon juice and olive oil to create a light dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled, crunchy quinoa salad.

Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

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

Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Crunchy Quinoa Salad

Tender chicken breast grilled with lemon and oregano, served over a chilled quinoa salad with crisp diced cucumbers and bell peppers.

NUTRITION

326kcal
Protein
34.3g
Fat
10.0g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, dried oregano, and a pinch of salt.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the juices run clear.

  • 3

    In a medium bowl, toss the cooked quinoa with the diced cucumber and red bell pepper.

  • 4

    Whisk together the remaining lemon juice and olive oil to create a light dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled, crunchy quinoa salad.