Name: Grilled Chicken Breast Salad with Quinoa, Cherry Tomatoes and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Mixed Greens; 0.5 cup Cherry Tomatoes; 0.5 cup Sliced Cucumber; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast Salad with Quinoa, Cherry Tomatoes 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 Salad with Quinoa, Cherry Tomatoes and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fluffy quinoa and crisp greens, tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

Protein

42g

Fat

14.5g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.
5
Place the mixed greens, cooked quinoa, halved cherry tomatoes, and sliced cucumbers into a large salad bowl.
6
Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients.
7
Top the salad with the sliced grilled chicken and serve immediately.