Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

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

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes, finished with a creamy lemon-tahini dressing.

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NUTRITION

355kcal
Protein
15.7g
Fat
16.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

0.8 ounce Grilled Chicken Breast, sliced

0.75 cup Cooked Quinoa

1.5 teaspoons Tahini

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cucumber, diced

0.5 cup Cherry Tomatoes, halved

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 3

    In a small jar or bowl, whisk together the tahini, olive oil, and lemon juice until the mixture is emulsified and smooth.

  • 4

    Add the sliced grilled chicken and chopped fresh parsley to the quinoa and vegetable mixture.

  • 5

    Pour the lemon-tahini dressing over the salad and toss gently to ensure all ingredients are evenly coated before serving.

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

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

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes, finished with a creamy lemon-tahini dressing.

NUTRITION

355kcal
Protein
15.7g
Fat
16.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

0.8 ounce Grilled Chicken Breast, sliced

0.75 cup Cooked Quinoa

1.5 teaspoons Tahini

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cucumber, diced

0.5 cup Cherry Tomatoes, halved

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and slice into thin strips.

  • 2

    In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.

  • 3

    In a small jar or bowl, whisk together the tahini, olive oil, and lemon juice until the mixture is emulsified and smooth.

  • 4

    Add the sliced grilled chicken and chopped fresh parsley to the quinoa and vegetable mixture.

  • 5

    Pour the lemon-tahini dressing over the salad and toss gently to ensure all ingredients are evenly coated before serving.