Name: Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Fresh Parsley, chopped; 0.25 cup Cucumber, diced; 0.25 cup Tomato, diced; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh

Tender chicken breast grilled with lemon and oregano, served over a vibrant quinoa tabbouleh with fresh parsley and cool cucumber.

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NUTRITION

Protein

42.6g

Fat

15.3g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Fresh Parsley, chopped

0.25 cup Cucumber, diced

0.25 cup Tomato, diced

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Whisk together half of the lemon juice, half the olive oil, dried oregano, salt, and pepper in a small bowl.
2
Coat the chicken breast in the marinade and let it sit for 10 minutes to absorb the flavors.
3
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165F.
4
In a medium bowl, combine the cooked quinoa, chopped parsley, diced cucumber, and diced tomato.
5
Toss the quinoa mixture with the remaining olive oil and lemon juice to create the tabbouleh.
6
Slice the grilled chicken and serve it immediately atop the fresh, herb-heavy quinoa salad.