YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Mixed Greens and Lemon Vinaigrette
Grilled chicken breast and fluffy quinoa tossed with mixed greens and a zesty lemon vinaigrette, finished with a handful of crisp, cool cucumbers.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
2 cups Mixed Greens
1/2 cup Cucumber
1/2 cup Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear, then slice into thin strips.
Rinse the quinoa thoroughly and cook according to package instructions, then fluff with a fork and let it cool slightly.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.
Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the vinaigrette.
Toss the greens and vegetables with the cooked quinoa and vinaigrette, then top with the warm grilled chicken.