Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

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

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

Grilled lemon-herb chicken breast served over a fresh quinoa and chickpea tabbouleh, finished with a drizzle of olive oil and bright, zesty parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
41.0g
Fat
11.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1 tsp Extra Virgin Olive Oil

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk half of the lemon juice, the dried oregano, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

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

  • 4

    While the chicken is grilling, combine the cooked quinoa, chickpeas, diced cucumber, tomatoes, and chopped parsley in a medium mixing bowl.

  • 5

    Toss the quinoa mixture with the remaining olive oil and lemon juice, seasoning with a pinch of sea salt if desired.

  • 6

    Slice the grilled chicken into strips and serve it over the zesty quinoa tabbouleh.

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

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

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Chickpeas

Grilled lemon-herb chicken breast served over a fresh quinoa and chickpea tabbouleh, finished with a drizzle of olive oil and bright, zesty parsley.

NUTRITION

405kcal
Protein
41.0g
Fat
11.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1 tsp Extra Virgin Olive Oil

1/4 cup Diced Cucumber

1/4 cup Cherry Tomatoes

2 tbsp Fresh Parsley

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Whisk half of the lemon juice, the dried oregano, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 3

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

  • 4

    While the chicken is grilling, combine the cooked quinoa, chickpeas, diced cucumber, tomatoes, and chopped parsley in a medium mixing bowl.

  • 5

    Toss the quinoa mixture with the remaining olive oil and lemon juice, seasoning with a pinch of sea salt if desired.

  • 6

    Slice the grilled chicken into strips and serve it over the zesty quinoa tabbouleh.