YOUR SOLIN GENERATED RECIPE
Mediterranean Lentil Quinoa Salad
Tender grilled chicken tossed with protein-rich lentils and fluffy quinoa, featuring crisp cucumbers and a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked green lentils
0.5 cup cooked quinoa
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
2 tbsp fresh parsley
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then grill or pan-sear over medium heat until cooked through.
Let the chicken rest for 5 minutes before slicing into bite-sized strips.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, diced cucumber, halved cherry tomatoes, and finely diced red onion.
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
Pour the dressing over the lentil and quinoa mixture, tossing well to ensure everything is evenly coated.
Fold in the sliced chicken and chopped fresh parsley, then serve immediately or chill for later.