Name: Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1/4 cup Quinoa; 1/4 cup Nonfat Greek Yogurt; 1/4 cup chopped Cucumber; 1/4 cup diced Tomato; 1/2 cup chopped Fresh Parsley; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Quinoa Tabbouleh and Cucumber 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 Cucumber Yogurt Sauce

Lemon-marinated chicken breast grilled until juicy and served over a zesty quinoa and parsley salad with cool, creamy cucumber yogurt sauce.

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NUTRITION

Protein

36.6g

Fat

10.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/4 cup Quinoa

1/4 cup Nonfat Greek Yogurt

1/4 cup chopped Cucumber

1/4 cup diced Tomato

1/2 cup chopped Fresh Parsley

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Marinate the chicken breast in half of the lemon juice and a pinch of dried oregano for 15 minutes.
2
Rinse the quinoa and simmer in a half cup of water until liquid is absorbed and grains are tender.
3
Finely chop the parsley, tomato, and half of the cucumber to prepare the tabbouleh base.
4
Mix the cooked quinoa with the chopped vegetables, olive oil, and the remaining lemon juice.
5
Grate the rest of the cucumber into the Greek yogurt and stir until well combined.
6
Grill the chicken breast over medium-high heat for 6 minutes per side until the internal temperature reaches 165°F.
7
Slice the chicken and serve it over the quinoa tabbouleh with the cucumber yogurt sauce on top.