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 oz Chicken Breast; 1/3 cup Cooked Quinoa; 1 small White Potato; 1 tbsp Reduced Fat Sour Cream; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/4 cup Diced Cucumber; 1/4 cup Diced Tomato; 2 tbsp Chopped Parsley; 1 tbsp Lemon Juice

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

Lemon-marinated chicken breast grilled until juicy and served over fresh quinoa tabbouleh with crispy roasted potato wedges and a dollop of zesty lemon yogurt sauce.

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NUTRITION

Protein

39.7g

Fat

12.6g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Cooked Quinoa

1 small White Potato

1 tbsp Reduced Fat Sour Cream

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Diced Cucumber

1/4 cup Diced Tomato

2 tbsp Chopped Parsley

1 tbsp Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and slice the potato into thin wedges.
2
Toss wedges with half the olive oil and a pinch of salt, then roast for 20-25 minutes until golden and crispy.
3
Season the chicken breast with half the lemon juice, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side.
4
In a bowl, combine the cooked quinoa with diced cucumber, tomato, chopped parsley, and the remaining olive oil.
5
Whisk together the Greek yogurt and the remaining lemon juice to create the zesty sauce.
6
Plate the grilled chicken over the quinoa tabbouleh and serve with the roasted wedges and a side of sour cream.