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 chicken breast grilled with lemon and herbs, served over a colorful quinoa salad with crisp cucumbers and almonds that are perfectly toasted.

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NUTRITION

403kcal
Protein
43.5g
Fat
13.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the lemon juice and extra virgin olive oil in a small bowl to create a light dressing.

  • 4

    Combine the cooked quinoa, diced cucumber, diced red pepper, and chopped parsley in a large mixing bowl.

  • 5

    Pour the dressing over the quinoa mixture and toss well to ensure even coating.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, finishing with a sprinkle of toasted slivered almonds.

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 chicken breast grilled with lemon and herbs, served over a colorful quinoa salad with crisp cucumbers and almonds that are perfectly toasted.

NUTRITION

403kcal
Protein
43.5g
Fat
13.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the lemon juice and extra virgin olive oil in a small bowl to create a light dressing.

  • 4

    Combine the cooked quinoa, diced cucumber, diced red pepper, and chopped parsley in a large mixing bowl.

  • 5

    Pour the dressing over the quinoa mixture and toss well to ensure even coating.

  • 6

    Slice the grilled chicken into strips and serve it over the quinoa salad, finishing with a sprinkle of toasted slivered almonds.