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 vibrant quinoa salad with cucumbers and peppers, finished with a zesty lemon-herb dressing and toasted hemp seeds.

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NUTRITION

433kcal
Protein
45.1g
Fat
16.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

2 teaspoons Hemp Seeds

0.25 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat

  • 2

    Season the chicken breast with sea salt, cracked black pepper, and a half teaspoon of the olive oil

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F

  • 4

    While the chicken grills, combine the cooked quinoa, chopped cucumber, red bell pepper, and hemp seeds in a mixing bowl

  • 5

    Whisk together the remaining olive oil, lemon juice, and chopped parsley to create a light dressing

  • 6

    Pour the dressing over the quinoa mixture and toss thoroughly to combine

  • 7

    Slice the grilled chicken into strips and serve immediately over the chilled 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 vibrant quinoa salad with cucumbers and peppers, finished with a zesty lemon-herb dressing and toasted hemp seeds.

NUTRITION

433kcal
Protein
45.1g
Fat
16.6g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

2 teaspoons Hemp Seeds

0.25 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat

  • 2

    Season the chicken breast with sea salt, cracked black pepper, and a half teaspoon of the olive oil

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F

  • 4

    While the chicken grills, combine the cooked quinoa, chopped cucumber, red bell pepper, and hemp seeds in a mixing bowl

  • 5

    Whisk together the remaining olive oil, lemon juice, and chopped parsley to create a light dressing

  • 6

    Pour the dressing over the quinoa mixture and toss thoroughly to combine

  • 7

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