Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 tablespoon Sliced Almonds; 1 teaspoon Extra Virgin Olive Oil; 1/2 cup diced Cucumber; 1/2 cup diced Red Bell Pepper; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a chilled quinoa salad with crisp cucumbers and peppers, finished with a zesty lemon vinaigrette and toasted almonds.

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NUTRITION

Protein

39.1g

Fat

14.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Sliced Almonds

1 teaspoon Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and dried oregano.
2
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 degrees Fahrenheit.
3
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, and fresh parsley.
4
In a small jar, whisk together the olive oil and lemon juice to create a light dressing.
5
Pour the dressing over the quinoa and vegetable mixture, tossing well to coat everything evenly.
6
Slice the grilled chicken into strips and serve it over the quinoa salad.
7
Top the dish with the sliced almonds for a satisfying toasted crunch.