Name: Grilled Chicken Breast with Quinoa and Crisp Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Diced Cucumber; 1/2 cup Cherry Tomatoes; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Feta Cheese; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Quinoa and Crisp 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 Crisp Cucumber Tomato Salad

Grilled lemon-herb chicken breast served over fluffy quinoa with a crisp cucumber and tomato salad finished with a zesty lemon vinaigrette.

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NUTRITION

Protein

44g

Fat

14.8g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Feta Cheese

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, pepper, and a small brush of olive oil.
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.
3
In a medium bowl, combine the cooked quinoa with the diced cucumber and halved cherry tomatoes.
4
Whisk together the remaining olive oil and lemon juice in a small jar or bowl to create the dressing.
5
Toss the quinoa and vegetable mixture with the lemon dressing and top with crumbled feta cheese.
6
Slice the grilled chicken and serve it immediately over the fresh quinoa salad.