Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Tender grilled chicken breast served over a chilled quinoa salad with crisp cucumbers and bell peppers, tossed in a bright lemon-herb vinaigrette.

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NUTRITION

412kcal
Protein
45.8g
Fat
9.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3/4 cup cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and a pinch of salt in a medium mixing bowl.

  • 4

    Add the cooked quinoa, diced cucumber, and diced red bell pepper to the bowl with the dressing and toss thoroughly to combine.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 6

    Serve the warm grilled chicken over the chilled, crunchy quinoa salad.

Grilled Chicken Breast with Crunchy Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Tender grilled chicken breast served over a chilled quinoa salad with crisp cucumbers and bell peppers, tossed in a bright lemon-herb vinaigrette.

NUTRITION

412kcal
Protein
45.8g
Fat
9.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

3/4 cup cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and a pinch of salt in a medium mixing bowl.

  • 4

    Add the cooked quinoa, diced cucumber, and diced red bell pepper to the bowl with the dressing and toss thoroughly to combine.

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 6

    Serve the warm grilled chicken over the chilled, crunchy quinoa salad.