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-marinated chicken breast grilled until juicy and served over a chilled quinoa salad tossed with fresh herbs and toasted almonds.

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NUTRITION

397kcal
Protein
40.5g
Fat
14.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small splash of the lemon juice.

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, red bell pepper, and sliced almonds in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, and chopped fresh herbs like parsley or mint.

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled, crunchy quinoa salad.

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-marinated chicken breast grilled until juicy and served over a chilled quinoa salad tossed with fresh herbs and toasted almonds.

NUTRITION

397kcal
Protein
40.5g
Fat
14.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Cucumber

1/4 cup Diced Red Bell Pepper

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small splash of the lemon juice.

  • 2

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

  • 3

    While the chicken grills, combine the cooked quinoa, diced cucumber, red bell pepper, and sliced almonds in a medium mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, remaining lemon juice, and chopped fresh herbs like parsley or mint.

  • 5

    Pour the dressing over the quinoa mixture and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and serve it warm over the chilled, crunchy quinoa salad.