Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup chopped Cucumber; 0.25 cup chopped Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Hemp Hearts

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 Crunchy Quinoa Salad and Lemon Vinaigrette

Lemon-marinated chicken breast grilled until juicy and served over a chilled quinoa salad with diced cucumbers and peppers, finished with a zesty vinaigrette and toasted hemp seeds.

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NUTRITION

Protein

40.8g

Fat

13.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup chopped Cucumber

0.25 cup chopped Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Hemp Hearts

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PREPARATION

1
Season the chicken breast with salt, pepper, and a splash of lemon juice.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juicy.
3
In a medium bowl, whisk together the extra virgin olive oil, remaining lemon juice, and a pinch of salt to create the vinaigrette.
4
Toss the cooked quinoa, diced cucumber, and red bell pepper into the bowl with the dressing until well coated.
5
Slice the grilled chicken into thin strips.
6
Plate the quinoa salad and top with the chicken strips and a sprinkle of hemp hearts for a satisfying toasted crunch.