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

Grilled chicken breast seasoned with oregano, served over a colorful quinoa salad with crisp cucumbers and buttery toasted almonds.

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NUTRITION

397kcal
Protein
43.2g
Fat
14.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 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 diced red bell pepper.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then pour the dressing over the quinoa mixture and toss to combine.

  • 5

    Lightly toast the sliced almonds in a small dry skillet over medium heat until they are golden and fragrant.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, finishing the dish with a sprinkle of the toasted almonds.

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

Grilled chicken breast seasoned with oregano, served over a colorful quinoa salad with crisp cucumbers and buttery toasted almonds.

NUTRITION

397kcal
Protein
43.2g
Fat
14.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp 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 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 diced red bell pepper.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then pour the dressing over the quinoa mixture and toss to combine.

  • 5

    Lightly toast the sliced almonds in a small dry skillet over medium heat until they are golden and fragrant.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, finishing the dish with a sprinkle of the toasted almonds.