YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon Vinaigrette
Savor the perfect balance between tender grilled chicken and a refreshing, crunchy quinoa salad drizzled with a bright lemon vinaigrette. This lunch dish delivers layers of texture and flavor—from the juicy, perfectly seasoned chicken breast to the crisp vegetables and nutty quinoa, all brought together with a zesty dressing that lifts every bite.
INGREDIENTS
4.5 oz Chicken Breast
1/3 cup Cooked Quinoa
1/2 cup diced Cucumber
1 serving (approx. 5 pieces) Cherry Tomatoes, halved
1/4 cup diced Red Bell Pepper
1 tbsp thinly sliced Red Onion
1 tbsp chopped Fresh Parsley
1 Tbsp Lemon Juice
2 tsp Extra Virgin Olive Oil
Salt & Black Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Season the chicken breast with salt and black pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked and juices run clear.
While the chicken is grilling, prepare the quinoa salad. In a bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, red onion, and chopped parsley.
In a small bowl, whisk together the lemon juice and extra virgin olive oil. Season lightly with salt and pepper.
Pour the lemon vinaigrette over the quinoa salad and toss gently until well combined.
Slice the grilled chicken breast and serve it alongside the crunchy quinoa salad. Enjoy your bright and satisfying lunch!