Name: Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 tablespoon Tahini; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 cup diced Cucumber; 1/2 cup halved Cherry Tomatoes; 1 cup Baby Spinach; 1 clove minced Garlic; 1/2 teaspoon Sesame Seeds

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon-Tahini Dressing

Grilled chicken breast and fluffy quinoa tossed with fresh vegetables and a creamy lemon-tahini dressing, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

32.2g

Fat

18g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup diced Cucumber

1/2 cup halved Cherry Tomatoes

1 cup Baby Spinach

1 clove minced Garlic

1/2 teaspoon Sesame Seeds

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.
3
Allow the chicken to rest for several minutes before slicing it into thin strips.
4
Whisk together the tahini, lemon juice, minced garlic, and olive oil in a small bowl until the dressing is smooth.
5
Combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes in a large serving bowl.
6
Add the sliced chicken to the salad and drizzle the lemon-tahini dressing over the top.
7
Toss everything together gently and garnish with toasted sesame seeds for a nutty crunch.