Name: Grilled Chicken Breast with Crisp Romaine and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Chicken Breast; 0.5 cup cooked Quinoa; 2 cups chopped Romaine Lettuce; 1 tablespoon Hemp Hearts; 1 teaspoon Extra Virgin Olive Oil; 0.5 cup diced Cucumber; 0.5 cup halved Cherry Tomatoes; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crisp Romaine and 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 Crisp Romaine and Quinoa Salad

Grilled chicken breast served over a bed of chopped romaine and fluffy quinoa, tossed with a zesty lemon vinaigrette and finished with toasted hemp hearts.

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NUTRITION

Protein

42.8g

Fat

15.1g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups chopped Romaine Lettuce

1 tablespoon Hemp Hearts

1 teaspoon Extra Virgin Olive Oil

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, combine the cooked quinoa, chopped romaine, diced cucumber, and cherry tomatoes in a large mixing bowl.
4
Whisk together the lemon juice and extra virgin olive oil in a small ramekin to create the dressing.
5
Drizzle the dressing over the salad and toss gently to ensure everything is lightly coated.
6
Slice the grilled chicken into thin strips and arrange them over the salad base.
7
Top the dish with hemp hearts for an added nutty crunch and a boost of healthy fats.