Grilled Chicken Breast with Tomato Basil Quinoa Salad

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

Grilled Chicken Breast with Tomato Basil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tomato Basil Quinoa Salad

Herb-marinated chicken breast grilled to perfection and served over a zesty quinoa salad with fresh basil and sun-ripened tomatoes, finished with buttery toasted pine nuts.

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NUTRITION

726kcal
Protein
54.8g
Fat
40.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast, boneless skinless

0.75 cup Quinoa, cooked

1.5 tablespoons Extra Virgin Olive Oil

2 tablespoons Pine Nuts

0.5 cup Cherry Tomatoes, halved

0.25 cup Fresh Basil, chiffonade

1 tablespoon Balsamic Vinegar

1 clove Garlic, minced

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 2

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

  • 3

    While the chicken is grilling, place the pine nuts in a small dry skillet over medium heat, tossing frequently until golden and fragrant.

  • 4

    In a medium mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, and the remaining minced garlic to create the dressing.

  • 5

    Add the cooked quinoa, halved cherry tomatoes, and fresh basil to the bowl with the dressing and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, garnishing the entire dish with the toasted pine nuts.

Grilled Chicken Breast with Tomato Basil Quinoa Salad

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

Grilled Chicken Breast with Tomato Basil Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tomato Basil Quinoa Salad

Herb-marinated chicken breast grilled to perfection and served over a zesty quinoa salad with fresh basil and sun-ripened tomatoes, finished with buttery toasted pine nuts.

NUTRITION

726kcal
Protein
54.8g
Fat
40.4g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast, boneless skinless

0.75 cup Quinoa, cooked

1.5 tablespoons Extra Virgin Olive Oil

2 tablespoons Pine Nuts

0.5 cup Cherry Tomatoes, halved

0.25 cup Fresh Basil, chiffonade

1 tablespoon Balsamic Vinegar

1 clove Garlic, minced

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 2

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

  • 3

    While the chicken is grilling, place the pine nuts in a small dry skillet over medium heat, tossing frequently until golden and fragrant.

  • 4

    In a medium mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, and the remaining minced garlic to create the dressing.

  • 5

    Add the cooked quinoa, halved cherry tomatoes, and fresh basil to the bowl with the dressing and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, garnishing the entire dish with the toasted pine nuts.