Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 0.5 cup diced Cucumber; 0.25 cup diced Red Bell Pepper; 1 tbsp Lemon Juice

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette

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 Crunchy Quinoa Salad and Lemon Vinaigrette

Tender chicken breast grilled and served over a colorful quinoa salad with fresh vegetables and a zesty lemon dressing, finished with toasted pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

16.8g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

0.5 cup diced Cucumber

0.25 cup diced Red Bell Pepper

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees.
3
In a medium bowl, combine the cooked quinoa with the diced cucumber and red bell pepper.
4
Whisk the olive oil and lemon juice together in a small jar to create the vinaigrette.
5
Toss the quinoa salad with the dressing until well coated.
6
Slice the grilled chicken into strips and place it on top of the salad.
7
Garnish with the toasted pumpkin seeds for a satisfying crunch.