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 chilled quinoa salad with cucumbers and peppers, tossed in a zesty lemon vinaigrette with toasted almonds.

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NUTRITION

389kcal
Protein
39.1g
Fat
14g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, combine the cooked quinoa, cucumber, red bell pepper, and parsley in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the vinaigrette.

  • 5

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

  • 6

    Fold in the slivered almonds for a nutty crunch.

  • 7

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

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 chilled quinoa salad with cucumbers and peppers, tossed in a zesty lemon vinaigrette with toasted almonds.

NUTRITION

389kcal
Protein
39.1g
Fat
14g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Slivered Almonds

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, combine the cooked quinoa, cucumber, red bell pepper, and parsley in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the vinaigrette.

  • 5

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

  • 6

    Fold in the slivered almonds for a nutty crunch.

  • 7

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