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 tossed with fresh vegetables and a zesty lemon dressing for a satisfying, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
39.2g
Fat
14.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and finely chopped fresh parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa salad and toss thoroughly to ensure all ingredients are coated.

  • 6

    Let the grilled chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over the quinoa salad and enjoy immediately.

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 tossed with fresh vegetables and a zesty lemon dressing for a satisfying, citrusy finish.

NUTRITION

393kcal
Protein
39.2g
Fat
14.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Slivered Almonds

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and finely chopped fresh parsley to create the dressing.

  • 5

    Pour the dressing over the quinoa salad and toss thoroughly to ensure all ingredients are coated.

  • 6

    Let the grilled chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over the quinoa salad and enjoy immediately.