Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

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

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

Grilled chicken breast served over a vibrant quinoa and herb tabbouleh, finished with a creamy lemon tahini drizzle.

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NUTRITION

413kcal
Protein
41.7g
Fat
15g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tsp Tahini

1 tsp Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/3 cup Cherry Tomatoes

1/4 cup chopped Fresh Parsley

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, combine the cooked quinoa with the diced cucumber, halved cherry tomatoes, and finely chopped parsley.

  • 4

    Whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of warm water if needed to reach a pourable consistency.

  • 5

    Slice the grilled chicken into strips and place them over the bed of quinoa tabbouleh.

  • 6

    Drizzle the olive oil over the salad and finish the entire dish with the creamy tahini sauce.

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

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

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

Grilled chicken breast served over a vibrant quinoa and herb tabbouleh, finished with a creamy lemon tahini drizzle.

NUTRITION

413kcal
Protein
41.7g
Fat
15g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tsp Tahini

1 tsp Extra Virgin Olive Oil

1/2 cup diced Cucumber

1/3 cup Cherry Tomatoes

1/4 cup chopped Fresh Parsley

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium mixing bowl, combine the cooked quinoa with the diced cucumber, halved cherry tomatoes, and finely chopped parsley.

  • 4

    Whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of warm water if needed to reach a pourable consistency.

  • 5

    Slice the grilled chicken into strips and place them over the bed of quinoa tabbouleh.

  • 6

    Drizzle the olive oil over the salad and finish the entire dish with the creamy tahini sauce.