Name: Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 teaspoons Extra Virgin Olive Oil; 0.5 cup diced Cucumber; 0.5 cup diced Tomato; 0.25 cup chopped Fresh Parsley; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa Tabbouleh

Grilled chicken breast marinated in lemon and oregano, served over a vibrant quinoa tabbouleh with garden-fresh parsley and crisp cucumber.

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NUTRITION

Protein

40.9g

Fat

13.5g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

0.5 cup diced Cucumber

0.5 cup diced Tomato

0.25 cup chopped Fresh Parsley

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Toss the chicken breast in half of the lemon juice, dried oregano, and a pinch of sea salt to marinate for 10 minutes.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, diced cucumber, diced tomato, and chopped parsley in a mixing bowl.
4
Whisk together the extra virgin olive oil and the remaining lemon juice to create a light dressing.
5
Pour the dressing over the quinoa mixture and toss thoroughly to combine the flavors.
6
Slice the grilled chicken into strips and serve it immediately over the refreshing quinoa tabbouleh.