Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a vibrant vegetable salad, finished with a zesty lemon-herb dressing for a refreshing crunch.

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NUTRITION

451kcal
Protein
41.6g
Fat
15.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit

  • 2

    While the chicken is grilling prepare the quinoa according to package instructions and set aside to cool slightly

  • 3

    Finely dice the cucumber and red bell pepper into uniform bite-sized pieces

  • 4

    In a small mixing bowl whisk together the extra virgin olive oil lemon juice and chopped fresh parsley to create the dressing

  • 5

    Combine the cooled quinoa with the diced vegetables in a large bowl and toss thoroughly with the lemon-herb dressing

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy quinoa salad

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad

Tender grilled chicken breast served over fluffy quinoa and a vibrant vegetable salad, finished with a zesty lemon-herb dressing for a refreshing crunch.

NUTRITION

451kcal
Protein
41.6g
Fat
15.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.5 cup Diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit

  • 2

    While the chicken is grilling prepare the quinoa according to package instructions and set aside to cool slightly

  • 3

    Finely dice the cucumber and red bell pepper into uniform bite-sized pieces

  • 4

    In a small mixing bowl whisk together the extra virgin olive oil lemon juice and chopped fresh parsley to create the dressing

  • 5

    Combine the cooled quinoa with the diced vegetables in a large bowl and toss thoroughly with the lemon-herb dressing

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy quinoa salad