Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa and a crisp cucumber tomato salad tossed in a zesty vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
41.9g
Fat
15.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons minced Red Onion

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, lemon juice, and a pinch of salt in a small bowl.

  • 4

    In a separate bowl, combine the chopped cucumber, cherry tomatoes, and red onion.

  • 5

    Toss the vegetables with half of the lemon-oil dressing.

  • 6

    Slice the grilled chicken and serve it over the cooked quinoa.

  • 7

    Drizzle the remaining dressing over the chicken and quinoa and serve with the fresh salad on the side.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa and a crisp cucumber tomato salad tossed in a zesty vinaigrette.

NUTRITION

402kcal
Protein
41.9g
Fat
15.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons minced Red Onion

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, lemon juice, and a pinch of salt in a small bowl.

  • 4

    In a separate bowl, combine the chopped cucumber, cherry tomatoes, and red onion.

  • 5

    Toss the vegetables with half of the lemon-oil dressing.

  • 6

    Slice the grilled chicken and serve it over the cooked quinoa.

  • 7

    Drizzle the remaining dressing over the chicken and quinoa and serve with the fresh salad on the side.