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: 5.8 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 0.25 cup Cucumber; 0.25 cup Red Bell Pepper; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

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

Tender grilled chicken breast served over a chilled quinoa salad with diced peppers and cucumber, finished with a zesty lemon vinaigrette.

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NUTRITION

Protein

45.6g

Fat

19.6g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.5 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

0.25 cup Cucumber

0.25 cup Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.
3
Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
4
Combine the cooked quinoa, diced cucumber, red bell pepper, and pumpkin seeds in a separate mixing bowl.
5
Toss the salad with half of the vinaigrette until the ingredients are evenly coated.
6
Slice the grilled chicken and place it over the quinoa salad.
7
Drizzle the remaining vinaigrette over the top and enjoy while fresh.