Name: Grilled Chicken Thighs with Quinoa Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Thighs; 1/2 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 2 tbsp Non-fat Greek Yogurt; 1 tsp Ground Flaxseed; 1 tsp Extra Virgin Olive Oil; 3/4 cup Diced Cucumber and Red Pepper; 1 tbsp Lemon Juice

Grilled Chicken Thighs with Quinoa Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Quinoa Vegetable Salad

Tender grilled chicken thighs served over a crisp quinoa and chickpea salad, tossed in a tangy yogurt dressing with a nutty flaxseed finish.

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NUTRITION

Protein

40.3g

Fat

14.3g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

2 tbsp Non-fat Greek Yogurt

1 tsp Ground Flaxseed

1 tsp Extra Virgin Olive Oil

3/4 cup Diced Cucumber and Red Pepper

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken thighs with salt, pepper, and half of the lemon juice.
2
Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.
3
Combine the cooked quinoa, rinsed chickpeas, diced cucumber, and bell pepper in a large mixing bowl.
4
Whisk together the Greek yogurt, olive oil, remaining lemon juice, and ground flaxseed in a small bowl to create the dressing.
5
Pour the yogurt dressing over the quinoa mixture and toss thoroughly to coat all ingredients.
6
Slice the grilled chicken into strips and serve immediately over the chilled, refreshing quinoa salad.