YOUR SOLIN GENERATED RECIPE
Grilled Lemon Herb Chicken Breast with Quinoa Salad
Lemon-marinated chicken breast grilled to perfection and served over a fluffy quinoa salad with crisp cucumbers and a bright herb dressing.
INGREDIENTS
3 ounces Chicken Breast
0.75 cup cooked Quinoa
0.75 tablespoon Olive Oil
0.5 cup diced Cucumber
0.5 cup Cherry Tomatoes
1 tablespoon Lemon Juice
0.5 teaspoon Dried Oregano
PREPARATION
Whisk together half the olive oil, lemon juice, and dried oregano in a small bowl to create a marinade.
Coat the chicken breast with the marinade and let it rest for 10 minutes to absorb the flavors.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is grilling, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes in a medium mixing bowl.
Drizzle the remaining olive oil over the quinoa mixture and toss well to combine.
Slice the grilled chicken into thin strips and serve it over the prepared quinoa salad.