Name: Grilled Chicken Breast with Cilantro-Lime Quinoa and Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Diced Tomato; 2 tbsp Diced Onion; 1 tsp Jalapeno; 1 tsp Olive Oil; 1/4 Avocado; 1 tbsp Lime Juice; 1 tbsp Fresh Cilantro

Grilled Chicken Breast with Cilantro-Lime Quinoa and Pico de Gallo

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 Cilantro-Lime Quinoa and Pico de Gallo

Grilled chicken seasoned with cumin and chili, served over zesty cilantro-lime quinoa with a scoop of fresh, crunchy pico de gallo.

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NUTRITION

Protein

40.3g

Fat

15.2g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Diced Tomato

2 tbsp Diced Onion

1 tsp Jalapeno

1 tsp Olive Oil

1/4 Avocado

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

1
Season the chicken breast with cumin, chili powder, salt, and pepper.
2
Heat olive oil in a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until charred and cooked through.
3
In a bowl, toss the cooked quinoa with fresh lime juice and chopped cilantro.
4
Prepare the pico de gallo by mixing diced tomatoes, onions, and jalapeños in a small bowl.
5
Slice the grilled chicken and serve it over the quinoa bed, finishing with a side of fresh avocado and the crunchy pico de gallo.