YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Enjoy a vibrant lunch featuring tender grilled chicken atop a bed of mixed greens, quinoa, crisp cucumber, cherry tomatoes, and a hint of creamy avocado—dressed in a refreshing lemon vinaigrette. Perfect for a light, energizing meal that satisfies your taste buds and aligns with your nutritional goals.
INGREDIENTS
2 oz Chicken Breast
1/4 cup Cooked Quinoa
1 cup Mixed Greens
1/4 cup Cherry Tomatoes
1/4 cup Cucumber
1/8 medium Avocado
1 tbsp Olive Oil
1 tsp Extra Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until cooked through and juices run clear. Once done, let it rest and then slice into strips.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and avocado.
Add the cooked quinoa to the bowl, gently tossing the salad ingredients together.
In a small container, whisk together 1 tbsp of olive oil, 1 tsp extra olive oil, and 1 tbsp of fresh lemon juice with a pinch of salt and pepper to create the vinaigrette.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
Top the salad with the grilled chicken slices and serve immediately.