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-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp cucumber and tomato salad.

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NUTRITION

403kcal
Protein
43.5g
Fat
13.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, toss the chopped cucumber and cherry tomatoes with the remaining olive oil and a pinch of salt.

  • 5

    Let the chicken rest for 5 minutes before slicing into strips.

  • 6

    Serve the sliced chicken over the warm quinoa with the cucumber and tomato salad on the side.

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-marinated chicken breast grilled until juicy and served over fluffy quinoa with a crisp cucumber and tomato salad.

NUTRITION

403kcal
Protein
43.5g
Fat
13.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, toss the chopped cucumber and cherry tomatoes with the remaining olive oil and a pinch of salt.

  • 5

    Let the chicken rest for 5 minutes before slicing into strips.

  • 6

    Serve the sliced chicken over the warm quinoa with the cucumber and tomato salad on the side.