YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Cucumber Tomato Salad and Quinoa
Tender grilled chicken breast served over fluffy quinoa with a crisp cucumber and tomato salad, finished with a bright and zesty lemon vinaigrette.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Diced Cucumber
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil or cooking spray.
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, toss the diced cucumber and halved cherry tomatoes in a small bowl.
In a separate small jar, whisk together the olive oil and lemon juice to create a simple vinaigrette.
Place the pre-cooked quinoa in a serving bowl and fluff with a fork.
Slice the grilled chicken and arrange it over the quinoa along with the cucumber-tomato salad.
Drizzle the lemon vinaigrette over the entire bowl and garnish with fresh parsley if desired.