Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a colorful quinoa salad with a zesty lemon vinaigrette and crisp cucumber.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
42g
Fat
12g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 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 bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 4

    Whisk the olive oil, remaining lemon juice, and Dijon mustard together to create a light vinaigrette.

  • 5

    Toss the quinoa and vegetables with the vinaigrette and freshly chopped parsley.

  • 6

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

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a colorful quinoa salad with a zesty lemon vinaigrette and crisp cucumber.

NUTRITION

380kcal
Protein
42g
Fat
12g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 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 bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 4

    Whisk the olive oil, remaining lemon juice, and Dijon mustard together to create a light vinaigrette.

  • 5

    Toss the quinoa and vegetables with the vinaigrette and freshly chopped parsley.

  • 6

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