YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Cucumber Quinoa Salad
Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing cucumber and quinoa salad dressed in a light lemon vinaigrette. This dish harmonizes smoky, tender chicken with the crisp, hydrating bite of cucumber and the nutty flavor of quinoa, creating a meal that is both satisfying and energizing.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Diced Cucumber
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Mint Leaves
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice. Optionally, lightly brush with a tiny amount of olive oil if desired.
Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
In a bowl, combine the cooked quinoa with diced cucumber and fresh mint leaves.
Drizzle fresh lemon juice over the salad and gently toss to combine. Adjust salt and pepper to taste.
Slice the grilled chicken breast and serve atop or alongside the quinoa cucumber salad. Enjoy your light and refreshing lunch!