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; 0.5 cup Cooked Quinoa; 1 tbsp Sliced Almonds; 1 tsp Extra Virgin Olive Oil; 0.5 cup Diced Cucumber; 0.25 cup Diced Red Bell Pepper; 1 tbsp Lemon Juice; 1 tbsp Minced Red Onion; 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

Grilled chicken breast served over a colorful quinoa salad with diced cucumbers and peppers, tossed in a bright lemon dressing and topped with toasted almonds.

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NUTRITION

Protein

42.3g

Fat

13.5g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

0.5 cup Diced Cucumber

0.25 cup Diced Red Bell Pepper

1 tbsp Lemon Juice

1 tbsp Minced Red Onion

1 tbsp Chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the lemon juice, olive oil, and minced red onion in a small bowl to create the dressing.
4
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, red bell pepper, and fresh parsley.
5
Pour the lemon dressing over the quinoa mixture and toss well to combine.
6
In a small dry skillet over medium heat, lightly toast the sliced almonds for 2-3 minutes until golden and fragrant.
7
Slice the grilled chicken into strips.
8
Serve the chicken over the quinoa salad and garnish with the toasted almonds.