Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Herb-marinated chicken breast grilled to juicy perfection, served over fluffy quinoa with a crisp cucumber and tomato salad tossed in zesty lemon.

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NUTRITION

405kcal
Protein
44.5g
Fat
13.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, dice the cucumber and tomatoes into bite-sized pieces.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Toss the vegetables with the dressing and a pinch of salt.

  • 6

    Serve the grilled chicken sliced over a bed of warm quinoa with the refreshing salad on the side.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Herb-marinated chicken breast grilled to juicy perfection, served over fluffy quinoa with a crisp cucumber and tomato salad tossed in zesty lemon.

NUTRITION

405kcal
Protein
44.5g
Fat
13.4g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, dice the cucumber and tomatoes into bite-sized pieces.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Toss the vegetables with the dressing and a pinch of salt.

  • 6

    Serve the grilled chicken sliced over a bed of warm quinoa with the refreshing salad on the side.