Grilled Chicken Breast with Quinoa and Mixed Greens

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

Grilled Chicken Breast with Quinoa and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Mixed Greens

Grilled chicken breast served over fluffy quinoa and fresh mixed greens, finished with a bright lemon-herb vinaigrette and crunchy toasted pepitas.

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NUTRITION

419kcal
Protein
42.4g
Fat
15.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

10g Pumpkin Seeds

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Place the mixed greens and cooked quinoa in a large bowl and toss with the lemon vinaigrette.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    Garnish with the toasted pumpkin seeds for a satisfying crunch.

Grilled Chicken Breast with Quinoa and Mixed Greens

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

Grilled Chicken Breast with Quinoa and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Mixed Greens

Grilled chicken breast served over fluffy quinoa and fresh mixed greens, finished with a bright lemon-herb vinaigrette and crunchy toasted pepitas.

NUTRITION

419kcal
Protein
42.4g
Fat
15.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

10g Pumpkin Seeds

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Place the mixed greens and cooked quinoa in a large bowl and toss with the lemon vinaigrette.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    Garnish with the toasted pumpkin seeds for a satisfying crunch.