Name: Grilled Chicken Breast Salad with Quinoa and Crunchy Cucumber
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Sliced Cucumber; 2 cups Mixed Greens; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast Salad with Quinoa and Crunchy Cucumber

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 Crunchy Cucumber

Tender chicken breast grilled and tossed with fluffy quinoa and crisp cucumbers over mixed greens with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

42.7g

Fat

13.2g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

1/2 cup Cooked Quinoa

1 cup Sliced Cucumber

2 cups Mixed Greens

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Rinse and cook the quinoa according to package directions until fluffy and set aside to cool.
2
Season the chicken breast with dried oregano, salt, and pepper to taste.
3
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
4
Slice the grilled chicken into thin strips and chop the cucumber into bite-sized rounds.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Place the mixed greens in a large salad bowl and top with the cooked quinoa and cucumber.
7
Add the grilled chicken strips on top and drizzle the entire salad with the lemon-herb vinaigrette before serving.