Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

Lemon-marinated chicken breast grilled to perfection and served with fluffy herbed quinoa and a crisp cucumber-tomato salad topped with salty feta.

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NUTRITION

505kcal
Protein
48.6g
Fat
22.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 oz Feta Cheese

2 1/4 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, and dried oregano in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the diced cucumber and cherry tomatoes with the remaining olive oil and a pinch of salt.

  • 5

    Fold the fresh chopped parsley into the warm cooked quinoa.

  • 6

    Slice the grilled chicken and serve alongside the herbed quinoa and the tomato-cucumber salad.

  • 7

    Crumble the feta cheese over the salad before serving.

Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tomato Cucumber Salad and Herbed Quinoa

Lemon-marinated chicken breast grilled to perfection and served with fluffy herbed quinoa and a crisp cucumber-tomato salad topped with salty feta.

NUTRITION

505kcal
Protein
48.6g
Fat
22.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 oz Feta Cheese

2 1/4 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Whisk together half of the olive oil, lemon juice, and dried oregano in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the diced cucumber and cherry tomatoes with the remaining olive oil and a pinch of salt.

  • 5

    Fold the fresh chopped parsley into the warm cooked quinoa.

  • 6

    Slice the grilled chicken and serve alongside the herbed quinoa and the tomato-cucumber salad.

  • 7

    Crumble the feta cheese over the salad before serving.