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

Lemon-herb marinated chicken breast grilled until juicy and served over a chilled quinoa salad with crisp cucumbers and toasted almonds.

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NUTRITION

383kcal
Protein
40.9g
Fat
12.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of lemon zest.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side 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 mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Toss the quinoa and vegetables with the dressing and fold in the fresh chopped parsley.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 7

    Serve the sliced chicken over the quinoa salad and top with the sliced 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

Lemon-herb marinated chicken breast grilled until juicy and served over a chilled quinoa salad with crisp cucumbers and toasted almonds.

NUTRITION

383kcal
Protein
40.9g
Fat
12.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of lemon zest.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side 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 mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Toss the quinoa and vegetables with the dressing and fold in the fresh chopped parsley.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 7

    Serve the sliced chicken over the quinoa salad and top with the sliced almonds for a satisfying crunch.