YOUR SOLIN GENERATED RECIPE
Spiced Grilled Chicken with Lentil Salad and Fresh Cucumber Yogurt
Enjoy a vibrant fusion dish where tender, spiced grilled chicken meets a bright lentil salad accented with Italian herbs and a refreshing cucumber yogurt. The dish is perfectly balanced with subtle Indian spices on the chicken and a light olive oil and walnut dressing, making this a mouthwatering, healthful lunch option.
INGREDIENTS
2.75 oz Chicken Breast
1/3 cup Cooked Lentils
1/3 cup Cooked Quinoa
1/4 cup Nonfat Greek Yogurt
1/4 medium Cucumber (diced)
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Chopped Walnuts
1 tsp Indian Spice Blend (Cumin, Coriander, Red Chili Powder)
1 tsp Italian Herb Blend (Basil, Oregano, Thyme)
Salt & Pepper to taste
PREPARATION
Preheat the grill or grill pan over medium-high heat.
In a small bowl, combine the Indian spice blend, salt, and pepper. Rub this mixture over the chicken breast.
Grill the spiced chicken for about 5-6 minutes per side or until fully cooked and nicely charred. Once done, let it rest and then slice.
Meanwhile, in a bowl, mix the cooked lentils and quinoa with the Italian herb blend and a pinch of salt and pepper.
In another small bowl, combine the nonfat Greek yogurt with the finely diced cucumber. Season with a little salt and pepper to create a refreshing sauce.
Drizzle the extra virgin olive oil over the lentil-quinoa salad and stir in the chopped walnuts.
Plate the lentil salad as a base, top with sliced grilled chicken, and add a dollop of the fresh cucumber yogurt on the side.
Serve immediately and enjoy a fusion of Italian, Indian, and a touch of English breakfast comfort in every bite.