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 diced vegetables and toasted pepitas.

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NUTRITION

414kcal
Protein
39.4g
Fat
13.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

2 teaspoons Pumpkin Seeds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium bowl.

  • 4

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

  • 5

    Toss the quinoa salad with the dressing and fold in the pumpkin seeds for crunch.

  • 6

    Slice the grilled chicken and serve it immediately over the prepared quinoa 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 grilled with lemon and herbs, served over a colorful quinoa salad with diced vegetables and toasted pepitas.

NUTRITION

414kcal
Protein
39.4g
Fat
13.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

2 teaspoons Pumpkin Seeds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the cooked quinoa, diced cucumber, and diced red bell pepper in a medium bowl.

  • 4

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

  • 5

    Toss the quinoa salad with the dressing and fold in the pumpkin seeds for crunch.

  • 6

    Slice the grilled chicken and serve it immediately over the prepared quinoa salad.