Name: Grilled Chicken Breast with Quinoa and Crunchy Cucumber-Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 2/3 cup Cooked Quinoa; 1/2 cup Cucumber, chopped; 1/2 cup Cherry Tomatoes, halved; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Red Onion, minced; 2 Kalamata Olives, sliced; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Crunchy Cucumber-Tomato 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 Quinoa and Crunchy Cucumber-Tomato Salad

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and a crisp cucumber-tomato salad tossed in zesty vinaigrette.

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NUTRITION

Protein

33.2g

Fat

21.1g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Red Onion, minced

2 Kalamata Olives, sliced

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion while the chicken is cooking.
4
Whisk together the extra virgin olive oil and fresh lemon juice in a small bowl to create a light vinaigrette.
5
In a medium bowl, combine the cooked quinoa with the chopped cucumber, tomatoes, red onion, and sliced kalamata olives.
6
Toss the quinoa salad with the lemon vinaigrette until well coated and seasoned to taste.
7
Slice the grilled chicken into strips and serve it over the fresh, vibrant quinoa salad.