Grilled Chicken Breast Salad with Mixed Greens and Quinoa

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

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

Tender grilled chicken breast served over fluffy quinoa and fresh mixed greens, finished with a zesty lemon-herb vinaigrette and crisp cucumber slices.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
44.0g
Fat
10.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 4

    Place the mixed greens in a large salad bowl and top with the cooked quinoa, sliced cucumber, and cherry tomatoes.

  • 5

    Add the sliced grilled chicken on top of the salad.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

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

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Mixed Greens and Quinoa

Tender grilled chicken breast served over fluffy quinoa and fresh mixed greens, finished with a zesty lemon-herb vinaigrette and crisp cucumber slices.

NUTRITION

349kcal
Protein
44.0g
Fat
10.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Mixed Greens

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 4

    Place the mixed greens in a large salad bowl and top with the cooked quinoa, sliced cucumber, and cherry tomatoes.

  • 5

    Add the sliced grilled chicken on top of the salad.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to combine before serving.