Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 tablespoon Toasted Sunflower Seeds; 1 teaspoon Olive Oil; 0.25 cup diced Red Bell Pepper; 0.25 cup diced Cucumber; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast sliced over a chilled quinoa salad with cucumbers and peppers, tossed in a zesty lemon vinaigrette and finished with toasted sunflower seeds.

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NUTRITION

Protein

41.5g

Fat

12g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 tablespoon Toasted Sunflower Seeds

1 teaspoon Olive Oil

0.25 cup diced Red Bell Pepper

0.25 cup diced Cucumber

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the lemon juice, olive oil, and chopped parsley to create the vinaigrette.
4
In a medium mixing bowl, combine the cooked quinoa, diced red bell pepper, and diced cucumber.
5
Pour the vinaigrette over the quinoa mixture and toss well to coat.
6
Slice the grilled chicken into thin strips.
7
Plate the quinoa salad and top with the sliced chicken.
8
Sprinkle the toasted sunflower seeds over the dish for a final crunch.