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 grilled chicken breast served over a chilled quinoa salad with crisp cucumbers and bell peppers, finished with a toasted almond crunch.

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NUTRITION

433kcal
Protein
41.9g
Fat
18.2g
Carbs
25.2g

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 Sliced Almonds

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa with the diced cucumber and red bell pepper.

  • 4

    Whisk the extra virgin olive oil and lemon juice together in a small ramekin, then pour over the quinoa mixture and toss to coat.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the quinoa salad.

  • 6

    Garnish the dish with sliced almonds for a satisfying, toasted finish.

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 grilled chicken breast served over a chilled quinoa salad with crisp cucumbers and bell peppers, finished with a toasted almond crunch.

NUTRITION

433kcal
Protein
41.9g
Fat
18.2g
Carbs
25.2g

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 Sliced Almonds

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    In a medium mixing bowl, combine the cooked quinoa with the diced cucumber and red bell pepper.

  • 4

    Whisk the extra virgin olive oil and lemon juice together in a small ramekin, then pour over the quinoa mixture and toss to coat.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the quinoa salad.

  • 6

    Garnish the dish with sliced almonds for a satisfying, toasted finish.