Name: Grilled Chicken Breast with Crunchy Veggie Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Diced Cucumber; 0.25 cup Diced Red Bell Pepper; 1 tsp Olive Oil; 1 tbsp Pepitas; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley

Grilled Chicken Breast with Crunchy Veggie Quinoa Salad

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 Veggie Quinoa Salad

Lemon-herb chicken breast grilled to perfection and served over a chilled quinoa salad with crunchy bell peppers and toasted pepitas.

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NUTRITION

Protein

43.4g

Fat

14.7g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Pepitas

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

1
Season the chicken breast with salt, pepper, and a small splash of the lemon juice.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, diced cucumber, and red bell pepper in a medium mixing bowl.
4
In a small jar or bowl, whisk together the olive oil, remaining lemon juice, and chopped fresh parsley.
5
Pour the dressing over the quinoa mixture and toss well to coat.
6
Fold in the pepitas for added crunch.
7
Slice the grilled chicken into strips and serve immediately over the chilled quinoa salad.