Grilled Chicken Breast with Pak Choy and Quinoa Salad

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

Grilled Chicken Breast with Pak Choy and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pak Choy and Quinoa Salad

Tender chicken breast marinated in honey and ginger, grilled and served over a light quinoa salad with crisp sautéed pak choy.

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NUTRITION

269kcal
Protein
30.9g
Fat
6.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup cooked Quinoa

1.5 cups Pak Choy, chopped

1 teaspoon Honey

1/2 teaspoon Olive Oil

1 teaspoon Tamari

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PREPARATION

  • 1

    Whisk together the honey, tamari, and a pinch of grated ginger to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken grills, heat the olive oil in a skillet and sauté the pak choy until the leaves are wilted and the stems are just tender.

  • 5

    Fluff the pre-cooked quinoa and toss it with a squeeze of fresh lime juice if desired.

  • 6

    Slice the grilled chicken and serve it over the quinoa and pak choy.

Grilled Chicken Breast with Pak Choy and Quinoa Salad

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

Grilled Chicken Breast with Pak Choy and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pak Choy and Quinoa Salad

Tender chicken breast marinated in honey and ginger, grilled and served over a light quinoa salad with crisp sautéed pak choy.

NUTRITION

269kcal
Protein
30.9g
Fat
6.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/3 cup cooked Quinoa

1.5 cups Pak Choy, chopped

1 teaspoon Honey

1/2 teaspoon Olive Oil

1 teaspoon Tamari

PREPARATION

  • 1

    Whisk together the honey, tamari, and a pinch of grated ginger to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken grills, heat the olive oil in a skillet and sauté the pak choy until the leaves are wilted and the stems are just tender.

  • 5

    Fluff the pre-cooked quinoa and toss it with a squeeze of fresh lime juice if desired.

  • 6

    Slice the grilled chicken and serve it over the quinoa and pak choy.