Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup chopped Red Bell Pepper; 1 tbsp Pumpkin Seeds; 1/2 tsp Extra Virgin Olive Oil; 1/2 Lemon (juiced); Fresh Parsley and Sea Salt to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast paired with a vibrant quinoa salad of crisp cucumbers and bell peppers, finished with a bright lemon-herb dressing and toasted pepitas.

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NUTRITION

Protein

42.0g

Fat

11.4g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Pumpkin Seeds

1/2 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced)

Fresh Parsley and Sea Salt to taste

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, chopped cucumber, and red bell pepper in a medium bowl.
4
In a small jar, whisk together the olive oil, lemon juice, and chopped fresh parsley to create the dressing.
5
Pour the dressing over the quinoa mixture and toss well to combine.
6
Slice the grilled chicken into strips.
7
Plate the quinoa salad, top with the sliced chicken, and sprinkle with toasted pumpkin seeds for a satisfying crunch.