YOUR SOLIN GENERATED RECIPE
Zesty Quinoa Chickpea Salad Bowls
Tender chicken and chickpeas tossed with fluffy quinoa and crisp vegetables in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
4 oz chicken breast
0.5 cup chickpeas
0.5 cup cooked quinoa
0.5 cup cucumber
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
0.25 tsp garlic powder
PREPARATION
Season the chicken breast evenly with the garlic powder and half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until fully cooked, then dice into bite-sized cubes.
In a large mixing bowl, combine the cooked quinoa, rinsed chickpeas, diced cucumber, and halved cherry tomatoes.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, chopped fresh parsley, and the remaining sea salt and black pepper.
Add the diced chicken to the quinoa and vegetable mixture.
Pour the lemon-herb dressing over the salad and toss thoroughly until every ingredient is well-coated before serving.