YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Cucumber and Lemon Vinaigrette
Grilled chicken and quinoa salad tossed with crisp cucumbers and tomatoes in a zesty lemon vinaigrette, finished with a sprinkle of fresh, fragrant parsley.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Cucumber, diced
1/4 cup Cherry Tomatoes, halved
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, chopped
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Season the chicken breast evenly with sea salt and black pepper.
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked through.
Remove the chicken from the grill, let it rest for 5 minutes, then slice into thin strips.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.
In a small jar or bowl, whisk together the olive oil, lemon juice, and chopped parsley to create the vinaigrette.
Pour the vinaigrette over the quinoa mixture and toss well to ensure everything is evenly coated.
Top the salad with the grilled chicken strips and serve immediately while the chicken is still warm.