Name: Grilled Chicken Breast Salad with Quinoa and Lemon-Garlic Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Mixed Greens; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic

Grilled Chicken Breast Salad with Quinoa and Lemon-Garlic 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 Salad with Quinoa and Lemon-Garlic Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with garden vegetables in a zesty lemon-garlic vinaigrette, finished with a sprinkle of crisp fresh parsley.

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NUTRITION

Protein

42.3g

Fat

13g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast lightly with sea salt and black pepper.
3
Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
5
In a large mixing bowl, combine the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.
6
In a small jar or bowl, whisk together the olive oil, lemon juice, and minced garlic to create the vinaigrette.
7
Drizzle the dressing over the salad base and toss gently to ensure everything is lightly coated.
8
Top the salad with the sliced grilled chicken and a sprinkle of fresh parsley if desired.