Name: Grilled Chicken Breast with Quinoa and Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 tbsp Extra Virgin Olive Oil; 1/4 Avocado; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Cucumber; 1 tbsp Lemon Juice; 1 tbsp Chopped Fresh Parsley

Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Quinoa and Crunchy Vegetable Salad

Tender chicken breast grilled with lemon and herbs, served over a colorful quinoa salad with crisp cucumbers and creamy avocado.

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NUTRITION

Protein

35.6g

Fat

33.7g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tbsp Extra Virgin Olive Oil

1/4 Avocado

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1 tbsp Lemon Juice

1 tbsp Chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the dressing.
4
Add the cooked quinoa, diced cucumber, and diced red bell pepper to the bowl and toss to coat thoroughly.
5
Slice the grilled chicken into strips and place them on top of the quinoa salad.
6
Finish the dish with slices of creamy avocado and an extra squeeze of lemon.