YOUR SOLIN GENERATED RECIPE
Quinoa Salad with Grilled Chicken and Fresh Herbs
Savor a refreshing balance of tender grilled chicken and nutty quinoa mixed with crisp cucumber, juicy cherry tomatoes, and an abundance of fresh herbs. This vibrant dish is lightly dressed with lemon juice and a hint of olive oil for a burst of flavor, making each bite both satisfying and nutritious.
INGREDIENTS
4 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1 tsp Olive Oil
1/2 cup chopped Cucumber
1/2 cup halved Cherry Tomatoes
2 tbsp Fresh Parsley
2 tbsp Fresh Mint
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken cooks, prepare the quinoa if not already done. Fluff cooked quinoa with a fork and let it cool slightly.
In a large bowl, combine the cooled quinoa, chopped cucumber, halved cherry tomatoes, fresh parsley, and mint.
Slice the grilled chicken breast into thin strips and add to the salad.
Drizzle olive oil and lemon juice over the mixture, and gently toss to combine all the flavors.
Serve immediately for a fresh, nutrient-packed meal.