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

Lemon-marinated chicken breast grilled until juicy and served over a colorful quinoa salad packed with crisp cucumber and bell peppers.

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NUTRITION

311kcal
Protein
28.8g
Fat
10.2g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tablespoon Diced Red Onion

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk half of the lemon juice with a pinch of dried oregano and coat the chicken breast.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion in a medium bowl.

  • 4

    Whisk the remaining lemon juice with the olive oil and pour it over the quinoa salad, tossing well to coat.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the quinoa salad.

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

Lemon-marinated chicken breast grilled until juicy and served over a colorful quinoa salad packed with crisp cucumber and bell peppers.

NUTRITION

311kcal
Protein
28.8g
Fat
10.2g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tablespoon Diced Red Onion

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk half of the lemon juice with a pinch of dried oregano and coat the chicken breast.

  • 2

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

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, red bell pepper, and red onion in a medium bowl.

  • 4

    Whisk the remaining lemon juice with the olive oil and pour it over the quinoa salad, tossing well to coat.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the quinoa salad.