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 marinated in lemon and herbs, grilled and served over a chilled quinoa salad with crisp cucumbers and toasted slivered almonds.

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NUTRITION

398kcal
Protein
43.6g
Fat
14g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, combine the cooked quinoa, chopped cucumber, and red bell pepper.

  • 4

    Whisk together the olive oil and remaining lemon juice to create a light dressing.

  • 5

    Toss the quinoa mixture with the dressing and fold in the slivered almonds.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy salad.

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 marinated in lemon and herbs, grilled and served over a chilled quinoa salad with crisp cucumbers and toasted slivered almonds.

NUTRITION

398kcal
Protein
43.6g
Fat
14g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, combine the cooked quinoa, chopped cucumber, and red bell pepper.

  • 4

    Whisk together the olive oil and remaining lemon juice to create a light dressing.

  • 5

    Toss the quinoa mixture with the dressing and fold in the slivered almonds.

  • 6

    Slice the grilled chicken and serve it warm over the chilled, crunchy salad.