YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Crunchy Vegetables
Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables, finished with a bright lemon vinaigrette and a golden, toasted pastry shard.
INGREDIENTS
125g Chicken Breast
60g Cooked Quinoa
50g Cucumber
50g Red Bell Pepper
5g Extra Virgin Olive Oil
15g Lemon Juice
10g Phyllo Dough
5g Fresh Parsley
PREPARATION
Season the chicken breast with a pinch of salt and black pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Set the chicken aside to rest for 5 minutes before slicing into thin strips.
Preheat your oven to 375°F and bake the small piece of phyllo dough on a parchment-lined tray for 5-8 minutes until golden and crisp.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and diced red bell pepper.
Whisk the olive oil and lemon juice together in a small jar to create the dressing.
Pour the dressing over the quinoa mixture and toss gently with chopped fresh parsley.
Plate the salad and top with the sliced grilled chicken and the toasted phyllo shard for a satisfying crunch.