YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Enjoy a refreshing and light salad featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens tossed with a zesty lemon vinaigrette. A balanced meal that delights with bright citrus notes and a satisfying medley of textures.
INGREDIENTS
1.5 oz Chicken Breast
0.5 cup cooked Quinoa
1 cup Mixed Salad Greens
0.5 cup halved Cherry Tomatoes
0.5 cup sliced Cucumber
2 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Pepper, to taste
Pinch Garlic Powder
PREPARATION
Season the chicken breast lightly with salt, pepper, and a pinch of garlic powder.
Preheat a grill or grill pan over medium-high heat. Grill the chicken breast for about 4-5 minutes per side until cooked through and juices run clear. Once cooked, let it rest for a few minutes and then slice into strips.
In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber slices.
Add the cooked quinoa to the salad bowl.
Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, a pinch of garlic powder, salt, and pepper in a small bowl.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure even coating.
Top the salad with the sliced grilled chicken and serve immediately.