Grilled Chicken Breast with Quinoa and Crunchy Mixed Greens 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 Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Mixed Greens Salad

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and a crisp mixed greens salad with a zesty vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
41.4g
Fat
12.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Prepare the quinoa by simmering in water or broth until fluffy, or use pre-cooked quinoa for convenience.

  • 4

    Wash and dry the mixed greens, then place them in a large bowl.

  • 5

    Slice the cucumber into rounds and halve the cherry tomatoes before adding them to the greens.

  • 6

    Whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 7

    Toss the salad components with the vinaigrette until lightly coated.

  • 8

    Slice the grilled chicken and arrange it over the bed of quinoa and the vibrant, crisp salad.

Grilled Chicken Breast with Quinoa and Crunchy Mixed Greens 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 Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Mixed Greens Salad

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and a crisp mixed greens salad with a zesty vinaigrette.

NUTRITION

381kcal
Protein
41.4g
Fat
12.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    Prepare the quinoa by simmering in water or broth until fluffy, or use pre-cooked quinoa for convenience.

  • 4

    Wash and dry the mixed greens, then place them in a large bowl.

  • 5

    Slice the cucumber into rounds and halve the cherry tomatoes before adding them to the greens.

  • 6

    Whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 7

    Toss the salad components with the vinaigrette until lightly coated.

  • 8

    Slice the grilled chicken and arrange it over the bed of quinoa and the vibrant, crisp salad.