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

Grilled chicken breast served over a chilled quinoa salad with fresh vegetables and buttery toasted almonds.

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NUTRITION

407kcal
Protein
38.4g
Fat
16.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cucumber

1/4 cup Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Slivered Almonds

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PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, combine the cooked quinoa, chopped cucumber, and diced red bell pepper.

  • 4

    Whisk together the olive oil and the remaining lemon juice to create the dressing.

  • 5

    Toss the quinoa mixture with the dressing and fold in the toasted slivered almonds.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy quinoa salad.

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

Grilled chicken breast served over a chilled quinoa salad with fresh vegetables and buttery toasted almonds.

NUTRITION

407kcal
Protein
38.4g
Fat
16.3g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cucumber

1/4 cup Red Bell Pepper

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Slivered Almonds

PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, combine the cooked quinoa, chopped cucumber, and diced red bell pepper.

  • 4

    Whisk together the olive oil and the remaining lemon juice to create the dressing.

  • 5

    Toss the quinoa mixture with the dressing and fold in the toasted slivered almonds.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy quinoa salad.