Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 tsp Extra Virgin Olive Oil; 1/2 cup Chopped Cucumber; 1/2 cup Cherry Tomatoes; 1.5 tbsp Diced Red Onion; 1 tbsp Fresh Lemon Juice; Fresh Parsley, Salt, and Black Pepper to taste

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato 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 Cucumber Tomato Salad

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with a refreshing cucumber and tomato salad finished with a bright, zesty vinaigrette.

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NUTRITION

Protein

40.5g

Fat

12.8g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/2 cup Cherry Tomatoes

1.5 tbsp Diced Red Onion

1 tbsp Fresh Lemon Juice

Fresh Parsley, Salt, and Black Pepper to taste

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried herbs.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.
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 small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
5
In a medium bowl, toss the chopped cucumber, halved cherry tomatoes, and diced red onion with the dressing and fresh parsley.
6
Place the warm cooked quinoa on a plate, top with the sliced grilled chicken, and serve the crunchy salad on the side.