YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Quinoa Salad
Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
0.5 cup diced cucumber
0.5 cup halved cherry tomatoes
0.25 cup finely diced red onion
2 tbsp chopped fresh parsley
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 tbsp crumbled feta cheese
PREPARATION
Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into thin strips.
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the dressing.
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, red onion, and chopped parsley to the bowl with the dressing.
Toss the salad ingredients thoroughly until everything is well-combined and coated in the vinaigrette.
Top the salad with the sliced chicken strips and crumbled feta cheese before serving.