Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with a cucumber and tomato salad for a refreshing crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
38.8g
Fat
19.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp minced Red Onion

1 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 2

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

  • 3

    While the chicken grills, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.

  • 4

    Whisk together the olive oil, lemon juice, and remaining oregano to create the dressing.

  • 5

    Toss the vegetable mixture with the dressing until well coated.

  • 6

    Serve the sliced grilled chicken over the fluffy cooked quinoa with the crunchy salad on the side.

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

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

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cucumber Tomato Salad

Grilled chicken breast marinated in lemon and herbs, served over fluffy quinoa with a cucumber and tomato salad for a refreshing crisp crunch.

NUTRITION

422kcal
Protein
38.8g
Fat
19.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

1/2 cup cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/2 cup chopped Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp minced Red Onion

1 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the dried oregano.

  • 2

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

  • 3

    While the chicken grills, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.

  • 4

    Whisk together the olive oil, lemon juice, and remaining oregano to create the dressing.

  • 5

    Toss the vegetable mixture with the dressing until well coated.

  • 6

    Serve the sliced grilled chicken over the fluffy cooked quinoa with the crunchy salad on the side.