Name: Grilled Chicken and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.65 cup Cooked Quinoa; 1 tbsp Tahini; 2 tsp Extra Virgin Olive Oil; 0.5 cup chopped Cucumber; 0.5 cup chopped Red Bell Pepper; 2 tbsp minced Red Onion; 1 tbsp Lemon Juice; 1 clove minced Garlic

Grilled Chicken and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing

Tender grilled chicken tossed with fluffy quinoa and crisp garden vegetables, all drizzled in a creamy lemon-tahini dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.2g

Fat

23.3g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.65 cup Cooked Quinoa

1 tbsp Tahini

2 tsp Extra Virgin Olive Oil

0.5 cup chopped Cucumber

0.5 cup chopped Red Bell Pepper

2 tbsp minced Red Onion

1 tbsp Lemon Juice

1 clove minced Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper, then brush with one teaspoon of olive oil.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the tahini, lemon juice, minced garlic, and the remaining teaspoon of olive oil in a small bowl; add a splash of water if needed to reach a creamy consistency.
4
In a large bowl, combine the cooked quinoa, chopped cucumber, red bell pepper, and red onion.
5
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
6
Add the sliced chicken to the quinoa and vegetable mixture.
7
Drizzle the lemon-tahini dressing over the salad and toss gently to combine before serving.