Name: Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 3/4 cup cooked Quinoa; 1/2 cup Nonfat Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1/4 cup Fresh Parsley, chopped; 1/2 cup Cucumber, diced; 1/2 cup Cherry Tomatoes, halved; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1/2 tsp Dried Oregano

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Yogurt Sauce

Tender grilled chicken breast served over a vibrant quinoa tabbouleh and drizzled with a zesty lemon yogurt sauce for a refreshing, creamy finish.

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NUTRITION

Protein

54.8g

Fat

21.0g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Quinoa

1/2 cup Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1/4 cup Fresh Parsley, chopped

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, dried oregano, and half of the minced garlic.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a medium bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley.
4
Whisk together the extra virgin olive oil and half of the lemon juice, then toss with the quinoa mixture to create the tabbouleh.
5
In a small ramekin, mix the nonfat Greek yogurt with the remaining lemon juice and the rest of the minced garlic to make the sauce.
6
Slice the grilled chicken and serve it over the quinoa tabbouleh.
7
Top the dish with a generous dollop of the lemon yogurt sauce and serve immediately.