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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant quinoa salad with crisp diced cucumbers and toasted pepitas.

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NUTRITION

400kcal
Protein
41.7g
Fat
15.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds (Pepitas)

0.5 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

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PREPARATION

  • 1

    Marinate the chicken breast with lemon juice, dried oregano, and a pinch of sea salt.

  • 2

    Grill the chicken over medium-high heat for about six minutes per side until fully cooked through.

  • 3

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

  • 4

    Whisk together the olive oil and additional lemon juice then drizzle it over the quinoa mixture.

  • 5

    Slice the grilled chicken into strips and place it atop the quinoa salad.

  • 6

    Garnish the dish with toasted pepitas for an extra layer of texture.

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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant quinoa salad with crisp diced cucumbers and toasted pepitas.

NUTRITION

400kcal
Protein
41.7g
Fat
15.1g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds (Pepitas)

0.5 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

PREPARATION

  • 1

    Marinate the chicken breast with lemon juice, dried oregano, and a pinch of sea salt.

  • 2

    Grill the chicken over medium-high heat for about six minutes per side until fully cooked through.

  • 3

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

  • 4

    Whisk together the olive oil and additional lemon juice then drizzle it over the quinoa mixture.

  • 5

    Slice the grilled chicken into strips and place it atop the quinoa salad.

  • 6

    Garnish the dish with toasted pepitas for an extra layer of texture.