Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.6 cup cooked Quinoa; 1 cup diced Cucumber; 1.5 tbsp Feta Cheese; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Red Onion; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Salad

Grilled chicken breast seasoned with oregano and lemon, served over a bed of fluffy quinoa and a crisp cucumber salad.

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NUTRITION

Protein

43.0g

Fat

15.3g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.6 cup cooked Quinoa

1 cup diced Cucumber

1.5 tbsp Feta Cheese

1.5 tsp Extra Virgin Olive Oil

1 tbsp Red Onion

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and finely chopped red onion.
4
Whisk together the olive oil and lemon juice in a small jar, then drizzle over the quinoa mixture and toss to combine.
5
Slice the grilled chicken into strips.
6
Plate the quinoa salad, top with crumbled feta cheese, and finish with the sliced chicken.