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 vegetables and finished with a zesty lemon-herb dressing and toasted almonds.

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NUTRITION

404kcal
Protein
38.3g
Fat
16.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/2 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 tbsp Chopped Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa and vegetables, tossing well to ensure everything is evenly coated.

  • 6

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

  • 7

    Scatter the sliced almonds over the dish for a satisfying toasted crunch.

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 vegetables and finished with a zesty lemon-herb dressing and toasted almonds.

NUTRITION

404kcal
Protein
38.3g
Fat
16.6g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1/2 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 tbsp Chopped Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and chopped parsley to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa and vegetables, tossing well to ensure everything is evenly coated.

  • 6

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

  • 7

    Scatter the sliced almonds over the dish for a satisfying toasted crunch.