Name: Grilled Chicken Breast with Quinoa Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 3/4 cup Cooked Quinoa; 2 cups Arugula; 1/2 cup Cherry Tomatoes; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Breast with Quinoa Arugula 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 Arugula Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and peppery arugula, tossed in a bright lemon vinaigrette for a refreshing zesty finish.

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NUTRITION

Protein

42.4g

Fat

13.6g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup Cooked Quinoa

2 cups Arugula

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the pre-cooked quinoa in a large mixing bowl and fluff with a fork.
4
Add the fresh arugula and halved cherry tomatoes to the quinoa bowl.
5
In a small container, whisk together the extra virgin olive oil and lemon juice to create the dressing.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
7
Drizzle the lemon vinaigrette over the quinoa and greens, tossing gently to combine.
8
Top the salad with the warm sliced chicken and enjoy immediately.