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

Tender grilled chicken breast served over a vibrant quinoa salad with cucumbers and bell peppers, finished with a squeeze of lemon and toasted almonds.

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NUTRITION

429kcal
Protein
39.4g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Rinse the quinoa under cold water and combine with 1/2 cup of water in a small pot.

  • 4

    Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

  • 5

    Fluff the quinoa with a fork and let it cool slightly.

  • 6

    Dice the cucumber and red bell pepper into small, uniform pieces.

  • 7

    In a medium bowl, toss the quinoa with the diced vegetables, olive oil, fresh lemon juice, and a pinch of salt.

  • 8

    Slice the grilled chicken and serve it over the quinoa salad, garnished with toasted slivered almonds.

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

Tender grilled chicken breast served over a vibrant quinoa salad with cucumbers and bell peppers, finished with a squeeze of lemon and toasted almonds.

NUTRITION

429kcal
Protein
39.4g
Fat
14.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Rinse the quinoa under cold water and combine with 1/2 cup of water in a small pot.

  • 4

    Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

  • 5

    Fluff the quinoa with a fork and let it cool slightly.

  • 6

    Dice the cucumber and red bell pepper into small, uniform pieces.

  • 7

    In a medium bowl, toss the quinoa with the diced vegetables, olive oil, fresh lemon juice, and a pinch of salt.

  • 8

    Slice the grilled chicken and serve it over the quinoa salad, garnished with toasted slivered almonds.