YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing
Grilled chicken and fluffy quinoa tossed with fresh garden vegetables and finished with a drizzle of creamy lemon-tahini dressing.
INGREDIENTS
2.8 oz Chicken Breast
1/2 cup Cooked Quinoa
1/2 tbsp Tahini
1 cup Baby Spinach
1/2 cup Diced Cucumber
1/2 cup Cherry Tomatoes
1 tbsp Lemon Juice
1/2 tsp Extra Virgin Olive Oil
PREPARATION
Season the chicken breast with a pinch of sea salt and black pepper.
Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the tahini, lemon juice, olive oil, and one tablespoon of warm water until smooth.
In a large salad bowl, combine the baby spinach, cooked quinoa, diced cucumber, and halved cherry tomatoes.
Top the vegetable base with the sliced grilled chicken.
Drizzle the lemon-tahini dressing over the salad and toss gently to coat everything evenly.