Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/4 cup Diced Red Bell Pepper; 1 tbsp Sliced Almonds; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

Tender grilled chicken breast served over a vibrant quinoa salad with cucumber and peppers, finished with a zesty lemon vinaigrette and toasted almond slivers.

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NUTRITION

Protein

42.5g

Fat

14.4g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
3
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.
5
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest to create the vinaigrette.
6
Pour the dressing over the quinoa mixture and toss well to combine.
7
Toast the sliced almonds in a dry pan over medium heat for 2 minutes until golden and fragrant.
8
Slice the grilled chicken into strips.
9
Plate the quinoa salad, top with the sliced chicken, and garnish with the toasted almonds and fresh parsley if desired.