Grilled Lemon Chicken Breast with Quinoa Salad

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

Grilled Lemon Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Quinoa Salad

Tender chicken breast marinated in lemon and oregano, grilled and served over a vibrant quinoa salad with crisp diced cucumbers.

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NUTRITION

400kcal
Protein
42.1g
Fat
9.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Whisk half of the lemon juice with the dried oregano, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast with the lemon-herb mixture and let it marinate for 10 minutes.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley.

  • 5

    Drizzle the olive oil and the remaining lemon juice over the quinoa mixture and toss well to combine.

  • 6

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

Grilled Lemon Chicken Breast with Quinoa Salad

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

Grilled Lemon Chicken Breast with Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken Breast with Quinoa Salad

Tender chicken breast marinated in lemon and oregano, grilled and served over a vibrant quinoa salad with crisp diced cucumbers.

NUTRITION

400kcal
Protein
42.1g
Fat
9.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Whisk half of the lemon juice with the dried oregano, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast with the lemon-herb mixture and let it marinate for 10 minutes.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley.

  • 5

    Drizzle the olive oil and the remaining lemon juice over the quinoa mixture and toss well to combine.

  • 6

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