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; 0.5 cup Cooked Quinoa; 0.25 cup Red Bell Pepper; 0.25 cup Cucumber; 1 tablespoon Slivered Almonds; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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 lemon-herb chicken breast served over a vibrant quinoa salad with diced peppers and cucumbers, finished with toasted slivered almonds.

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NUTRITION

Protein

39.0g

Fat

14g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

0.25 cup Red Bell Pepper

0.25 cup Cucumber

1 tablespoon Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, and chopped cucumber.
4
Whisk together the lemon juice and extra virgin olive oil in a small jar to create a light vinaigrette.
5
Toss the quinoa and vegetable mixture with the vinaigrette and gently fold in the slivered almonds.
6
Slice the grilled chicken breast into strips and serve it warm over the chilled, crunchy quinoa salad.