Grilled Chicken Breast with Quinoa and Fresh Tomato Cucumber 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 Fresh Tomato Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Tomato Cucumber Salad

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp tomato-cucumber salad, finished with a bright and zesty herb vinaigrette.

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NUTRITION

410kcal
Protein
43.7g
Fat
14.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless skinless

1/2 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Red Onion

Salt, black pepper, and dried oregano to taste

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil or cooking spray.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

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

  • 5

    In a medium bowl, combine the halved cherry tomatoes and sliced cucumbers.

  • 6

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

  • 7

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and the tomato-cucumber salad.

  • 8

    Drizzle the remaining dressing over the chicken and quinoa before serving.

Grilled Chicken Breast with Quinoa and Fresh Tomato Cucumber 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 Fresh Tomato Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Fresh Tomato Cucumber Salad

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp tomato-cucumber salad, finished with a bright and zesty herb vinaigrette.

NUTRITION

410kcal
Protein
43.7g
Fat
14.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless skinless

1/2 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Chopped Red Onion

Salt, black pepper, and dried oregano to taste

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil or cooking spray.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

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

  • 5

    In a medium bowl, combine the halved cherry tomatoes and sliced cucumbers.

  • 6

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

  • 7

    Place the cooked quinoa in a bowl, top with the sliced grilled chicken and the tomato-cucumber salad.

  • 8

    Drizzle the remaining dressing over the chicken and quinoa before serving.