YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Enjoy a refreshing, light lunch featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all tossed in a bright lemon vinaigrette. The dish is perfectly balanced to satisfy your mid-day hunger without overwhelming your nutritional goals.
INGREDIENTS
43 grams Grilled Chicken Breast
1/4 cup Cooked Quinoa (43 grams)
1 cup Mixed Greens
1/4 cup Cherry Tomatoes
1/4 cup Sliced Cucumber
Lemon Vinaigrette (1 Tbsp lemon juice + 2.5 tsp olive oil)
PREPARATION
Preheat your grill to medium-high heat.
Season the 43 grams of chicken breast lightly with salt, pepper, and a squeeze of lemon if desired.
Grill the chicken for 4-5 minutes per side until fully cooked and nicely marked.
While the chicken is grilling, prepare your salad by combining mixed greens, cherry tomatoes, and cucumber slices in a bowl.
Add 1/4 cup of cooked quinoa to the greens.
In a small bowl, whisk together 1 tablespoon of fresh lemon juice with 2.5 teaspoons of olive oil, and season with a pinch of salt and pepper to create the vinaigrette.
Slice the grilled chicken and place it atop the salad.
Drizzle the lemon vinaigrette over the entire salad, toss gently, and serve immediately.