YOUR SOLIN GENERATED RECIPE
Lemon Herb Grilled Chicken Breast with Quinoa Salad
Lemon-marinated chicken breast grilled until juicy and served over a vibrant herb-flecked quinoa salad with crisp cucumbers.
INGREDIENTS
3.8 ounces Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup diced Cucumber
0.5 cup halved Cherry Tomatoes
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
In a small bowl, whisk together the fresh lemon juice, half of the olive oil, and a pinch of dried oregano to create a marinade.
Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for 10 minutes.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes in a mixing bowl.
Toss the quinoa mixture with the remaining olive oil and fresh chopped parsley if desired.
Slice the grilled chicken into strips and serve immediately over the chilled quinoa salad.