Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

Enjoy a vibrant lunch featuring a lean, grilled chicken breast served alongside a refreshing quinoa tabbouleh bursting with fresh tomatoes, cucumber, parsley, and a zesty lemon-olive oil dressing, paired with a cool cucumber yogurt sauce for an extra burst of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
37.6g
Fat
14.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Tomatoes

1/4 cup Diced Cucumber (tabbouleh)

1/4 cup Chopped Parsley

2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/8 cup Diced Cucumber (yogurt sauce)

1 Tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a bowl, combine the cooked quinoa, diced tomatoes, diced cucumber, chopped parsley, and lemon juice. Drizzle with 2 teaspoons of olive oil and gently toss to mix.

  • 4

    For the cucumber yogurt sauce, in a small bowl stir together the nonfat Greek yogurt with the diced cucumber. Add a touch of salt and pepper to taste.

  • 5

    Plate a serving of quinoa tabbouleh alongside the sliced grilled chicken. Top the chicken with a dollop of the cucumber yogurt sauce or serve it on the side.

  • 6

    Enjoy your balanced and refreshing lunch!

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce

Enjoy a vibrant lunch featuring a lean, grilled chicken breast served alongside a refreshing quinoa tabbouleh bursting with fresh tomatoes, cucumber, parsley, and a zesty lemon-olive oil dressing, paired with a cool cucumber yogurt sauce for an extra burst of flavor.

NUTRITION

398kcal
Protein
37.6g
Fat
14.3g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Tomatoes

1/4 cup Diced Cucumber (tabbouleh)

1/4 cup Chopped Parsley

2 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/8 cup Diced Cucumber (yogurt sauce)

1 Tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a bowl, combine the cooked quinoa, diced tomatoes, diced cucumber, chopped parsley, and lemon juice. Drizzle with 2 teaspoons of olive oil and gently toss to mix.

  • 4

    For the cucumber yogurt sauce, in a small bowl stir together the nonfat Greek yogurt with the diced cucumber. Add a touch of salt and pepper to taste.

  • 5

    Plate a serving of quinoa tabbouleh alongside the sliced grilled chicken. Top the chicken with a dollop of the cucumber yogurt sauce or serve it on the side.

  • 6

    Enjoy your balanced and refreshing lunch!