Name: Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1.5 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1/2 cup Red Bell Pepper, diced; 1/2 cup Cucumber, diced; 1/4 cup Carrots, shredded; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 and Crunchy Vegetable Salad

Lemon-oregano chicken breast grilled until juicy, served over fluffy quinoa and a colorful vegetable salad tossed in a bright, zesty vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

37.5g

Carbs

46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

1/4 cup Carrots, shredded

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk together half the olive oil, lemon juice, and dried oregano in a small bowl to create a simple marinade.
2
Coat the chicken breast in the marinade and let it sit for 10 minutes to absorb the flavors.
3
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken grills, dice the cucumber and red bell pepper and shred the carrots into small, uniform pieces.
5
In a large bowl, combine the cooked quinoa with the diced vegetables and the remaining olive oil.
6
Slice the grilled chicken into strips and place them on top of the quinoa salad.
7
Finish the dish with fresh avocado slices and a pinch of sea salt for a clean, satisfying lunch.