YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Herbs
Enjoy this vibrant salad featuring juicy grilled chicken paired with fluffy quinoa, crisp mixed greens, and a medley of refreshing veggies, all tossed in a zesty lemon-herb dressing. It's a colorful, nutrient-dense lunch that satisfies your protein needs and fuels your day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber Slices
0.5 oz Feta Cheese
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Mint)
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast with your favorite herbs, a pinch of salt, and pepper.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Allow it to rest before slicing.
In the meantime, prepare the salad: combine mixed greens, cherry tomatoes, cucumber slices, and fresh herbs in a large bowl.
Add the cooked quinoa to the salad and gently toss.
In a small bowl, whisk together the lemon juice and olive oil to create a light dressing.
Drizzle the dressing over the salad and toss to coat evenly.
Top the salad with sliced grilled chicken and sprinkle with crumbled feta cheese.
Serve immediately and enjoy your protein-packed, refreshing lunch.