Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

Tender chicken breast grilled with lime and cumin, served over a chilled quinoa salad tossed in a creamy, zesty jalapeño dressing.

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NUTRITION

623kcal
Protein
48.8g
Fat
26.2g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1/4 cup non-fat Greek Yogurt

1/4 cup Black Beans

1 tablespoon Olive Oil

1/4 medium Avocado

1 small Jalapeño

1/4 cup Red Bell Pepper

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, cumin, and half the lime juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a small bowl, whisk together the Greek yogurt, finely minced jalapeño, and remaining lime juice to create the dressing.

  • 4

    In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, and diced avocado.

  • 5

    Fold the creamy dressing and olive oil into the quinoa mixture until well coated.

  • 6

    Slice the grilled chicken and serve it atop the creamy quinoa salad.

Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Jalapeño Quinoa Salad

Tender chicken breast grilled with lime and cumin, served over a chilled quinoa salad tossed in a creamy, zesty jalapeño dressing.

NUTRITION

623kcal
Protein
48.8g
Fat
26.2g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

3/4 cup cooked Quinoa

1/4 cup non-fat Greek Yogurt

1/4 cup Black Beans

1 tablespoon Olive Oil

1/4 medium Avocado

1 small Jalapeño

1/4 cup Red Bell Pepper

1 tablespoon Lime Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, cumin, and half the lime juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    In a small bowl, whisk together the Greek yogurt, finely minced jalapeño, and remaining lime juice to create the dressing.

  • 4

    In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, and diced avocado.

  • 5

    Fold the creamy dressing and olive oil into the quinoa mixture until well coated.

  • 6

    Slice the grilled chicken and serve it atop the creamy quinoa salad.