Name: Grilled Chicken Breast with Quinoa Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Arugula; 2 tsp Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes; 1/2 cup Sliced Cucumber; 1 tbsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Quinoa Arugula 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 Quinoa Arugula Salad

Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and peppery arugula with a zesty vinaigrette.

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NUTRITION

Protein

43.7g

Fat

13.6g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Arugula

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Season chicken with oregano, salt, pepper, and a splash of lemon juice.
2
Grill chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large bowl, whisk together olive oil, remaining lemon juice, and a pinch of salt.
4
Add cooked quinoa, halved cherry tomatoes, sliced cucumber, and arugula to the bowl.
5
Toss the salad gently to coat with the dressing.
6
Slice the grilled chicken and serve over the salad.