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 chilled quinoa salad with crisp cucumbers and peppers, finished with a squeeze of lemon and toasted slivered almonds.

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NUTRITION

407kcal
Protein
39.1g
Fat
16.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped fresh parsley to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat all ingredients evenly.

  • 6

    Fold in the slivered almonds to maintain their crunch.

  • 7

    Slice the grilled chicken into strips and serve it immediately over the chilled quinoa salad.

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 chilled quinoa salad with crisp cucumbers and peppers, finished with a squeeze of lemon and toasted slivered almonds.

NUTRITION

407kcal
Protein
39.1g
Fat
16.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped fresh parsley to create a light vinaigrette.

  • 5

    Pour the dressing over the quinoa mixture and toss well to coat all ingredients evenly.

  • 6

    Fold in the slivered almonds to maintain their crunch.

  • 7

    Slice the grilled chicken into strips and serve it immediately over the chilled quinoa salad.