Grilled Chicken Breast with Quinoa and Mixed Greens Salad

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

Grilled Chicken Breast with Quinoa and Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Mixed Greens Salad

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and a vibrant strawberry-mixed greens salad with a zesty vinaigrette.

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NUTRITION

545kcal
Protein
54.6g
Fat
22.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Strawberries

1/2 cup Chopped Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Whisk together half the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, combine the mixed greens, sliced strawberries, and cucumber in a large salad bowl.

  • 5

    Whisk the remaining olive oil with the Dijon mustard and a splash more lemon juice to create the dressing.

  • 6

    Toss the salad with the dressing and serve alongside the cooked quinoa and the sliced grilled chicken.

Grilled Chicken Breast with Quinoa and Mixed Greens Salad

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

Grilled Chicken Breast with Quinoa and Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Mixed Greens Salad

Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and a vibrant strawberry-mixed greens salad with a zesty vinaigrette.

NUTRITION

545kcal
Protein
54.6g
Fat
22.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Strawberries

1/2 cup Chopped Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Whisk together half the olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, combine the mixed greens, sliced strawberries, and cucumber in a large salad bowl.

  • 5

    Whisk the remaining olive oil with the Dijon mustard and a splash more lemon juice to create the dressing.

  • 6

    Toss the salad with the dressing and serve alongside the cooked quinoa and the sliced grilled chicken.