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 until juicy and served over a chilled quinoa salad with crisp cucumbers and toasted pepitas.

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NUTRITION

398kcal
Protein
36.6g
Fat
17.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Whisk together one teaspoon of olive oil and half the lemon juice in a small bowl to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and season with a pinch of salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Toss the salad with the remaining teaspoon of olive oil and the rest of the lemon juice.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa salad.

  • 7

    Garnish with the pumpkin seeds for a satisfying crunch and serve immediately.

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 until juicy and served over a chilled quinoa salad with crisp cucumbers and toasted pepitas.

NUTRITION

398kcal
Protein
36.6g
Fat
17.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Whisk together one teaspoon of olive oil and half the lemon juice in a small bowl to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and season with a pinch of salt and black pepper.

  • 3

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

  • 4

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

  • 5

    Toss the salad with the remaining teaspoon of olive oil and the rest of the lemon juice.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa salad.

  • 7

    Garnish with the pumpkin seeds for a satisfying crunch and serve immediately.