Name: Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 1 cup Cooked Quinoa; 1/2 medium Cucumber; 1/2 medium Tomato; 3 tablespoons Fresh Parsley; 1/8 cup Nonfat Greek Yogurt; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

Savor a light and refreshing lunch combining perfectly grilled chicken breast with a vibrant quinoa tabbouleh tossed with fresh parsley, tomatoes, and cucumbers, all elevated by a tangy lemon yogurt sauce. Each bite melds smoky, herby flavors with zesty creaminess, creating a balanced meal that's as beautiful as it is nutritious.

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NUTRITION

Protein

45.2g

Fat

16.9g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cooked Quinoa

1/2 medium Cucumber

1/2 medium Tomato

3 tablespoons Fresh Parsley

1/8 cup Nonfat Greek Yogurt

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt and pepper.
2
Grill the chicken for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Set aside to rest.
3
In a bowl, combine the cooked quinoa with diced cucumber, tomato, and chopped fresh parsley. Season with a pinch of salt and pepper; toss gently.
4
In a small bowl, whisk together the nonfat Greek yogurt, olive oil, and lemon juice to create a tangy sauce.
5
Slice the grilled chicken breast and serve it on a bed of quinoa tabbouleh, drizzling the lemon yogurt sauce over the top.
6
Enjoy your balanced and refreshing lunch!