YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
A refreshing and balanced salad featuring tender grilled chicken, fluffy quinoa, crisp mixed greens, and a bright lemon vinaigrette accented with a few almonds for crunch. Perfectly portioned to deliver a satisfying lunch with just the right amount of protein and energy.
INGREDIENTS
1.75 oz grilled chicken breast
1/2 cup cooked quinoa
1 cup mixed greens & veggies
2 tsp extra virgin olive oil
Approx. 5 raw almonds
1 tbsp fresh lemon juice
Salt & pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill until cooked through and juices run clear, then let it rest before slicing into strips.
In a mixing bowl, combine the cooked quinoa with mixed greens and any additional veggies you like.
In a small bowl, whisk together the fresh lemon juice, olive oil, a pinch of salt, and pepper to create the vinaigrette.
Pour the lemon vinaigrette over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and scatter the raw almonds over the top for added crunch.
Serve immediately and enjoy this light, protein-balanced lunch.