YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Mixed Greens and Quinoa Salad
Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh mixed greens with a zesty vinaigrette.
INGREDIENTS
5.6 oz Boneless Skinless Chicken Breast
0.5 cup Cooked Quinoa
2 cups Mixed Baby Greens
1.5 tsp Extra Virgin Olive Oil
0.5 cup Sliced Cucumber
0.5 cup Halved Cherry Tomatoes
1 tbsp Fresh Lemon Juice
PREPARATION
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Place the chicken breast in a shallow dish and coat with half of the dressing, allowing it to marinate for at least 10 minutes.
Preheat a grill or grill pan over medium-high heat and lightly coat with avocado oil spray if needed.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
In a large salad bowl, combine the mixed greens, cooked quinoa, cucumber, and cherry tomatoes.
Drizzle the remaining dressing over the salad and toss gently to combine.
Top the salad with the sliced grilled chicken and finish with a crack of fresh black pepper.