Name: Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Chicken Breast; 0.43 cup Cooked Quinoa; 0.25 cup Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 0.5 cup chopped Cucumber; 0.33 cup halved Cherry Tomatoes; 0.25 cup chopped Fresh Parsley; 1 tbsp Lemon Juice; 1 clove minced Garlic

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

Herb-marinated chicken breast grilled to perfection and served over a vibrant quinoa tabbouleh with a dollop of creamy lemon yogurt sauce.

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NUTRITION

Protein

42.3g

Fat

10.5g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

0.43 cup Cooked Quinoa

0.25 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

0.5 cup chopped Cucumber

0.33 cup halved Cherry Tomatoes

0.25 cup chopped Fresh Parsley

1 tbsp Lemon Juice

1 clove minced Garlic

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.
3
In a medium bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, and fresh parsley.
4
Whisk together the olive oil and half of the lemon juice, then toss with the quinoa mixture.
5
In a small ramekin, mix the Greek yogurt with the remaining lemon juice and minced garlic to create the sauce.
6
Slice the grilled chicken into strips and serve on top of the quinoa tabbouleh.
7
Finish the dish with a generous dollop of the lemon garlic yogurt sauce.