Name: Grilled Chicken Breast with Crunchy Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup chopped Cucumber; 1/4 cup chopped Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1 tsp Pumpkin Seeds (Pepitas); 1 tbsp Lemon Juice; 1 tbsp chopped Fresh Parsley

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

Tender grilled chicken breast served over a vibrant quinoa salad tossed with fresh vegetables and a zesty lemon vinaigrette, finished with crunchy toasted pepitas.

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NUTRITION

Protein

41.8g

Fat

12.4g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup chopped Cucumber

1/4 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with a pinch of sea salt and black pepper.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the cooked quinoa, cucumber, and red bell pepper in a medium bowl.
5
In a small jar, whisk together the olive oil, lemon juice, and fresh parsley to create the dressing.
6
Pour the dressing over the quinoa mixture and toss well to combine.
7
Slice the grilled chicken and serve it over the quinoa salad.
8
Garnish with the pumpkin seeds for an added crunch.