Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

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

Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

Lemon-herb grilled chicken served over fluffy quinoa and a medley of raw, chopped vegetables tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

405kcal
Protein
31.6g
Fat
18.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/4 cup shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano to taste.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil and lemon juice in a small bowl to create a simple vinaigrette.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and shredded carrots.

  • 5

    Slice the grilled chicken breast into thin strips once it has rested for a few minutes.

  • 6

    Toss the quinoa and vegetable salad with the lemon vinaigrette and top with the sliced chicken breast.

Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

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

Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad and Quinoa

Lemon-herb grilled chicken served over fluffy quinoa and a medley of raw, chopped vegetables tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

405kcal
Protein
31.6g
Fat
18.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1/4 cup shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano to taste.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil and lemon juice in a small bowl to create a simple vinaigrette.

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and shredded carrots.

  • 5

    Slice the grilled chicken breast into thin strips once it has rested for a few minutes.

  • 6

    Toss the quinoa and vegetable salad with the lemon vinaigrette and top with the sliced chicken breast.