YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa and Fresh Tomato Cucumber Salad
Tender chicken breast grilled with garlic and herbs, served over fluffy quinoa and a chilled tomato-cucumber salad tossed in a zesty lemon dressing.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
2 teaspoons Extra Virgin Olive Oil
0.5 cup diced Cucumber
0.5 cup halved Cherry Tomatoes
1 tablespoon Lemon Juice
1 clove minced Garlic
PREPARATION
Whisk together half of the olive oil, minced garlic, a splash of lemon juice, salt, and pepper in a small bowl.
Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 minutes.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken is grilling, combine the diced cucumber, halved cherry tomatoes, and cooked quinoa in a medium bowl.
Toss the salad with the remaining olive oil, lemon juice, and a pinch of dried oregano or fresh parsley if desired.
Slice the grilled chicken and serve it warm over the quinoa salad.