Name: Grilled Chicken Breast Salad with Leafy Greens and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Mixed Greens; 1/2 cup Cucumber, sliced; 1/2 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Sunflower Seeds

Grilled Chicken Breast Salad with Leafy Greens and Quinoa

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 Salad with Leafy Greens and Quinoa

Grilled chicken breast and fluffy quinoa tossed with fresh garden greens and cucumbers, finished with a bright lemon vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

30.3g

Fat

17.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Sunflower Seeds

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through.
3
Let the chicken rest for five minutes before slicing into thin strips.
4
Whisk together the olive oil, lemon juice, and a pinch of salt in a small bowl to create the dressing.
5
Combine the mixed greens, cooked quinoa, sliced cucumber, and halved cherry tomatoes in a large salad bowl.
6
Toss the salad gently with the lemon vinaigrette until well coated.
7
Top the salad with the sliced grilled chicken and sprinkle with toasted sunflower seeds.