Grilled Chicken Breast with Cucumber Quinoa Salad

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

Grilled Chicken Breast with Cucumber Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Quinoa Salad

Grilled chicken breast sliced over a chilled salad of fluffy quinoa and diced cucumbers, finished with a bright lemon-herb dressing for a refreshing crunch.

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NUTRITION

217kcal
Protein
13.6g
Fat
9.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

0.4 cup Cooked Quinoa

0.5 cup Diced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Diced Red Onion

1 tablespoon Chopped Fresh Parsley

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165°F.

  • 2

    While the chicken rests, place the pre-cooked quinoa into a medium mixing bowl and fluff with a fork.

  • 3

    Add the diced cucumber, finely chopped red onion, and fresh parsley to the quinoa bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing gently to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of the chilled quinoa salad.

Grilled Chicken Breast with Cucumber Quinoa Salad

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

Grilled Chicken Breast with Cucumber Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Quinoa Salad

Grilled chicken breast sliced over a chilled salad of fluffy quinoa and diced cucumbers, finished with a bright lemon-herb dressing for a refreshing crunch.

NUTRITION

217kcal
Protein
13.6g
Fat
9.6g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

0.4 cup Cooked Quinoa

0.5 cup Diced Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Diced Red Onion

1 tablespoon Chopped Fresh Parsley

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165°F.

  • 2

    While the chicken rests, place the pre-cooked quinoa into a medium mixing bowl and fluff with a fork.

  • 3

    Add the diced cucumber, finely chopped red onion, and fresh parsley to the quinoa bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing gently to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of the chilled quinoa salad.