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

Tender grilled chicken breast paired with a chilled quinoa and vegetable salad, tossed in a bright lemon dressing for a refreshing crunch.

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NUTRITION

397kcal
Protein
38.8g
Fat
15.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve it over the chilled quinoa salad.

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

Tender grilled chicken breast paired with a chilled quinoa and vegetable salad, tossed in a bright lemon dressing for a refreshing crunch.

NUTRITION

397kcal
Protein
38.8g
Fat
15.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve it over the chilled quinoa salad.