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 tossed with fresh cucumbers and bell peppers, finished with a zesty lemon dressing and toasted hemp hearts.

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NUTRITION

366kcal
Protein
34.2g
Fat
14.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Hemp Hearts

1/2 cup chopped Cucumber

1/4 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Preheat a grill or 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 is cooking, combine the cooked quinoa, chopped cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Fold in the hemp hearts for added crunch and healthy fats.

  • 7

    Slice the grilled chicken into strips and serve on top of the 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 tossed with fresh cucumbers and bell peppers, finished with a zesty lemon dressing and toasted hemp hearts.

NUTRITION

366kcal
Protein
34.2g
Fat
14.2g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Hemp Hearts

1/2 cup chopped Cucumber

1/4 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Preheat a grill or 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 is cooking, combine the cooked quinoa, chopped cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

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

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Fold in the hemp hearts for added crunch and healthy fats.

  • 7

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