YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Crunchy Chickpeas and Lemon Vinaigrette
Enjoy a vibrant and hearty salad featuring tender grilled chicken breast, fluffy quinoa, and crunchy roasted chickpeas, all tossed with fresh mixed greens, cherry tomatoes, and crisp cucumber slices. Finished with a zesty lemon vinaigrette, this salad provides a delicious balance of protein, fiber, and bright flavors perfect for a satisfying lunch.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Quinoa
1/4 cup Roasted Chickpeas
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber Slices
1 tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your preferred herbs.
Grill the chicken for about 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest before slicing.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and cooked quinoa.
Add the roasted chickpeas to the salad mixture.
In a small bowl, whisk together the lemon juice and olive oil to create the vinaigrette.
Slice the grilled chicken and add it to the salad.
Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.