Name: Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle
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 teaspoon Tahini; 1 teaspoon Olive Oil; 0.5 cup Fresh Parsley, chopped; 0.25 cup Diced Tomato; 0.25 cup Diced Cucumber; 2 tablespoons Lemon Juice

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon Tahini Drizzle

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 Tahini Drizzle

Lemon-marinated chicken breast grilled until juicy, served over a vibrant herb-packed quinoa tabbouleh with a creamy tahini drizzle.

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NUTRITION

Protein

42.8g

Fat

13.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 teaspoon Tahini

1 teaspoon Olive Oil

0.5 cup Fresh Parsley, chopped

0.25 cup Diced Tomato

0.25 cup Diced Cucumber

2 tablespoons Lemon Juice

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PREPARATION

1
Whisk half the lemon juice with olive oil and a pinch of sea salt to marinate the chicken breast for 10 minutes.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a medium bowl, combine the cooked quinoa with chopped parsley, diced tomato, and cucumber.
4
Add the remaining lemon juice to the quinoa mixture and toss well to combine the flavors.
5
Whisk the tahini with a teaspoon of warm water in a small ramekin until it reaches a smooth, pourable consistency.
6
Slice the grilled chicken and serve it atop the quinoa tabbouleh, finishing with the creamy tahini drizzle.