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 peppers, finished with a zesty lemon vinaigrette and toasted almonds.

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NUTRITION

355kcal
Protein
29.3g
Fat
15g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Grilled Chicken Breast

0.46 cup Cooked Quinoa

1/3 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa mixture and toss gently with the fresh parsley.

  • 6

    Slice the grilled chicken into thin strips and place them over the prepared salad.

  • 7

    Garnish the dish with toasted slivered almonds for a satisfying crunch.

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 peppers, finished with a zesty lemon vinaigrette and toasted almonds.

NUTRITION

355kcal
Protein
29.3g
Fat
15g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

2.6 ounces Grilled Chicken Breast

0.46 cup Cooked Quinoa

1/3 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Fresh Lemon Juice

1 tablespoon Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa mixture and toss gently with the fresh parsley.

  • 6

    Slice the grilled chicken into thin strips and place them over the prepared salad.

  • 7

    Garnish the dish with toasted slivered almonds for a satisfying crunch.