Grilled Chicken Breast with Crunchy Quinoa Salad

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

Grilled Chicken Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a quinoa salad of crisp cucumbers and peppers, tossed in a lemon-parsley vinaigrette and finished with toasted hemp hearts.

Try 7 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
40.8g
Fat
15.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Hemp Hearts

1 teaspoon Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/3 cup diced Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the dressing.

  • 6

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 7

    Plate the quinoa salad, top with the sliced grilled chicken, and sprinkle with hemp hearts for a nutty finish.

Grilled Chicken Breast with Crunchy Quinoa Salad

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

Grilled Chicken Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a quinoa salad of crisp cucumbers and peppers, tossed in a lemon-parsley vinaigrette and finished with toasted hemp hearts.

NUTRITION

403kcal
Protein
40.8g
Fat
15.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Hemp Hearts

1 teaspoon Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/3 cup diced Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

    In a medium mixing bowl, combine the cooked quinoa, diced cucumber, and red bell pepper.

  • 5

    In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the dressing.

  • 6

    Pour the dressing over the quinoa mixture and toss well to combine.

  • 7

    Plate the quinoa salad, top with the sliced grilled chicken, and sprinkle with hemp hearts for a nutty finish.