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

Tender grilled chicken breast served over a vibrant quinoa salad tossed with fresh vegetables and lemon vinaigrette, finished with toasted pepitas for a satisfying crunch.

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NUTRITION

396kcal
Protein
41.7g
Fat
15g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

80g Cooked Quinoa

50g Diced Cucumber

30g Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

10g Pepitas

1 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin to create a light dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Fold in the pepitas to maintain their crunch.

  • 7

    Slice the grilled chicken into strips and serve it warm over the chilled 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

Tender grilled chicken breast served over a vibrant quinoa salad tossed with fresh vegetables and lemon vinaigrette, finished with toasted pepitas for a satisfying crunch.

NUTRITION

396kcal
Protein
41.7g
Fat
15g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

80g Cooked Quinoa

50g Diced Cucumber

30g Diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

10g Pepitas

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice in a small ramekin to create a light dressing.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat.

  • 6

    Fold in the pepitas to maintain their crunch.

  • 7

    Slice the grilled chicken into strips and serve it warm over the chilled quinoa salad.