Name: Grilled Chicken Breast with Crisp Romaine and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Chicken Breast; 1/4 cup Cooked Quinoa; 2 cups Chopped Romaine Lettuce; 1/2 cup Cherry Tomatoes; 1/2 cup Diced Cucumber; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Crisp Romaine and 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 Crisp Romaine and Quinoa Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and chopped romaine, tossed in a zesty lemon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

37.9g

Fat

14.5g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

1/4 cup Cooked Quinoa

2 cups Chopped Romaine Lettuce

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
In a large bowl, combine the chopped romaine, cooked quinoa, halved cherry tomatoes, and diced cucumber.
5
Whisk together the extra virgin olive oil and lemon juice in a small jar to create the dressing.
6
Drizzle the dressing over the salad and toss gently to coat.
7
Top the salad with the sliced grilled chicken and serve immediately.