YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cucumber Salad
Savor the clean flavors of perfectly grilled chicken paired with a refreshing, crunchy cucumber salad enhanced with a zesty lemon dressing and a side of light quinoa. This balanced dish offers a harmonious blend of textures and tastes, making it ideal for a high-protein, low-calorie lunch that even the pickiest eater will appreciate.
INGREDIENTS
4 ounces Chicken Breast
100 grams Cucumber, sliced
25 grams Red Onion, thinly sliced
1/2 cup Cooked Quinoa
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Dill (optional)
Salt & Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and 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 salad. In a bowl, combine sliced cucumber, thinly sliced red onion, and fresh dill.
In a small container, whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing.
Pour the dressing over the cucumber mixture and toss gently to coat evenly.
Plate the grilled chicken alongside a serving of the crunchy cucumber salad and 1/2 cup of cooked quinoa.
Serve immediately and enjoy a refreshing, high-protein, low-calorie lunch.