Grilled Chicken Breast with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Lemon-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and crisp mixed greens with a zesty vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
45.0g
Fat
9.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is resting, whisk together the olive oil and the remaining lemon juice in a small bowl to create a light dressing.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cooked quinoa.

  • 5

    Toss the salad mixture with the lemon vinaigrette until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it warm over the prepared salad.

Grilled Chicken Breast with Mixed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Quinoa

Lemon-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and crisp mixed greens with a zesty vinaigrette.

NUTRITION

383kcal
Protein
45.0g
Fat
9.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is resting, whisk together the olive oil and the remaining lemon juice in a small bowl to create a light dressing.

  • 4

    In a large bowl, combine the mixed greens, cherry tomatoes, and cooked quinoa.

  • 5

    Toss the salad mixture with the lemon vinaigrette until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it warm over the prepared salad.