YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Fresh Tomato Salad
Lemon-herb marinated chicken breast grilled and served over fluffy quinoa with a vibrant tomato and cucumber salad, finished with a splash of zesty lemon.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Cherry Tomatoes, halved
1/2 cup Cucumber, diced
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Whisk together half of the lemon juice with a pinch of dried oregano and salt to marinate the chicken breast for at least 15 minutes.
Prepare the quinoa by simmering in water or broth until all liquid is absorbed and the grains are fluffy.
Grill the chicken breast over medium-high heat for approximately 6 minutes per side until fully cooked and slightly charred.
In a small bowl, combine the halved cherry tomatoes and diced cucumber with the remaining lemon juice and olive oil.
Slice the grilled chicken into strips and arrange it over the warm quinoa.
Top the dish with the fresh tomato salad and a sprinkle of cracked black pepper for a bright finish.