YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Quinoa Salad with Lemon Vinaigrette
Pan-seared chicken breast served over a bed of fluffy quinoa and fresh garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.
INGREDIENTS
1.25 ounces Chicken Breast, cooked and sliced
0.5 cup Quinoa, cooked
0.5 cup Cucumber, sliced
0.5 cup Cherry Tomatoes, halved
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Cook the quinoa according to package instructions and allow it to cool to room temperature.
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Slice the chicken into thin strips or bite-sized pieces.
In a large mixing bowl, combine the cooled quinoa, sliced cucumbers, and halved cherry tomatoes.
In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of dried oregano to create the vinaigrette.
Toss the salad with the dressing until evenly coated.
Top the salad with the crispy seared chicken and serve immediately.