YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Herbs
Enjoy a vibrant, light salad featuring tender grilled chicken, fluffy quinoa, tangy feta, and a refreshing medley of mixed vegetables and fresh herbs. This gluten-free dish is finished with a zesty lemon-olive oil dressing, perfect for a satisfying and balanced lunch.
INGREDIENTS
1 ounce Grilled Chicken Breast
1/4 cup Cooked Quinoa
0.75 ounce Crumbled Feta Cheese
1/2 cup Mixed Vegetables (Tomato, Cucumber, Arugula)
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Fresh Herbs (Parsley, Basil)
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill the chicken until fully cooked and lightly charred, about 3-4 minutes per side. Allow it to rest and then slice into thin strips.
In a bowl, combine the cooked quinoa with the mixed vegetables, crumbled feta cheese, and fresh herbs.
Drizzle the salad with olive oil and fresh lemon juice. Toss gently to combine.
Top the salad with the sliced grilled chicken. Serve immediately and enjoy your light, refreshing gluten-free lunch.