YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa Salad
Lemon-marinated chicken breast grilled until juicy and served over a Mediterranean quinoa salad with crisp cucumber and fresh parsley.
INGREDIENTS
5.6 oz Chicken Breast
0.5 cup cooked Quinoa
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 cup diced Cucumber
0.5 cup halved Cherry Tomatoes
1 clove minced Garlic
PREPARATION
Whisk together the lemon juice, minced garlic, and one teaspoon of olive oil in a small bowl to create a marinade.
Place the chicken breast in a shallow dish or bag, coat with the marinade, and let it rest for 15 minutes.
Preheat a grill or grill pan over medium-high heat and lightly coat with oil spray if needed.
Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken rests, combine the cooked quinoa, diced cucumber, and cherry tomatoes in a mixing bowl.
Toss the salad with the remaining teaspoon of olive oil and a pinch of sea salt or fresh parsley.
Slice the grilled chicken into strips and serve immediately over the quinoa salad.