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.

Grilled Chicken Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a colorful quinoa salad with crisp cucumber and bell peppers, finished with a squeeze of lemon and toasted pepitas.

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NUTRITION

437kcal
Protein
41g
Fat
15.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Quinoa

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Rinse the quinoa and simmer in water until fluffy and the liquid is absorbed.

  • 4

    Dice the cucumber and red bell pepper into small pieces.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl.

  • 6

    Toss the cooked quinoa and vegetables with the dressing.

  • 7

    Slice the chicken and serve over the salad with a sprinkle of toasted pepitas.

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.

Grilled Chicken Breast with Crunchy Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Salad

Grilled chicken breast served over a colorful quinoa salad with crisp cucumber and bell peppers, finished with a squeeze of lemon and toasted pepitas.

NUTRITION

437kcal
Protein
41g
Fat
15.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Quinoa

1/2 cup Cucumber

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Rinse the quinoa and simmer in water until fluffy and the liquid is absorbed.

  • 4

    Dice the cucumber and red bell pepper into small pieces.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl.

  • 6

    Toss the cooked quinoa and vegetables with the dressing.

  • 7

    Slice the chicken and serve over the salad with a sprinkle of toasted pepitas.