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

Grilled lemon-marinated chicken breast served over a chilled quinoa salad with cucumbers and bell peppers, finished with crisp toasted almonds.

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NUTRITION

399kcal
Protein
40.4g
Fat
14.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of the lemon juice.

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, remaining lemon juice, and chopped parsley to create a light vinaigrette.

  • 5

    Toss the quinoa salad with the dressing and fold in the slivered almonds for extra texture.

  • 6

    Slice the grilled chicken into strips and arrange them over the crunchy quinoa salad to serve.

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

Grilled lemon-marinated chicken breast served over a chilled quinoa salad with cucumbers and bell peppers, finished with crisp toasted almonds.

NUTRITION

399kcal
Protein
40.4g
Fat
14.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of the lemon juice.

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, remaining lemon juice, and chopped parsley to create a light vinaigrette.

  • 5

    Toss the quinoa salad with the dressing and fold in the slivered almonds for extra texture.

  • 6

    Slice the grilled chicken into strips and arrange them over the crunchy quinoa salad to serve.