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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

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NUTRITION

392kcal
Protein
40.5g
Fat
13.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of the olive oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil, lemon juice, and the rest of the oregano in a small bowl.

  • 5

    In a separate bowl, combine the chopped cucumber and halved cherry tomatoes, then toss with the lemon vinaigrette.

  • 6

    Place the warm, cooked quinoa in a bowl or on a plate.

  • 7

    Slice the grilled chicken and arrange it over the quinoa, serving the fresh cucumber tomato salad alongside it.

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

NUTRITION

392kcal
Protein
40.5g
Fat
13.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of the olive oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil, lemon juice, and the rest of the oregano in a small bowl.

  • 5

    In a separate bowl, combine the chopped cucumber and halved cherry tomatoes, then toss with the lemon vinaigrette.

  • 6

    Place the warm, cooked quinoa in a bowl or on a plate.

  • 7

    Slice the grilled chicken and arrange it over the quinoa, serving the fresh cucumber tomato salad alongside it.