Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup chopped Red Bell Pepper; 1 tbsp Slivered Almonds; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Feta Cheese

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Lemon-marinated chicken breast grilled until juicy, tossed with fluffy quinoa, crisp cucumbers, and toasted almonds for a satisfying crunch.

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NUTRITION

Protein

39g

Fat

20.5g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tbsp Slivered Almonds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Feta Cheese

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PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and half of the lemon juice.
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, place the cooked quinoa in a large mixing bowl.
4
Add the chopped cucumber, red bell pepper, and slivered almonds to the quinoa.
5
Whisk together the olive oil and remaining lemon juice to create the dressing.
6
Pour the dressing over the quinoa mixture and toss well to combine.
7
Fold in the crumbled feta cheese gently.
8
Slice the grilled chicken into strips and serve warm over the chilled quinoa salad.