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 grilled chicken breast served over a vibrant quinoa salad with cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
41.4g
Fat
14g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of 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°F.

  • 3

    While the chicken is grilling, whisk together the olive oil and lemon juice in a medium mixing bowl to create a light dressing.

  • 4

    Add the cooked quinoa, diced cucumber, and diced red bell pepper to the bowl and toss thoroughly to coat.

  • 5

    In a small dry pan over low heat, lightly toast the slivered almonds for 2-3 minutes until fragrant.

  • 6

    Slice the grilled chicken into strips and serve over the quinoa salad.

  • 7

    Garnish with the toasted almonds for a satisfying crunch.

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 grilled chicken breast served over a vibrant quinoa salad with cucumbers and peppers, finished with a squeeze of lemon and toasted almonds.

NUTRITION

396kcal
Protein
41.4g
Fat
14g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of 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°F.

  • 3

    While the chicken is grilling, whisk together the olive oil and lemon juice in a medium mixing bowl to create a light dressing.

  • 4

    Add the cooked quinoa, diced cucumber, and diced red bell pepper to the bowl and toss thoroughly to coat.

  • 5

    In a small dry pan over low heat, lightly toast the slivered almonds for 2-3 minutes until fragrant.

  • 6

    Slice the grilled chicken into strips and serve over the quinoa salad.

  • 7

    Garnish with the toasted almonds for a satisfying crunch.