Name: Grilled Chicken Breast with Quinoa Tabbouleh and Lemon-Olive Oil Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 teaspoons Extra Virgin Olive Oil; 1/2 cup Fresh Parsley, finely chopped; 1/2 cup Cucumber, diced; 1/2 cup Cherry Tomatoes, halved; 1 tablespoon Fresh Lemon Juice

Grilled Chicken Breast with Quinoa Tabbouleh and Lemon-Olive Oil 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 Breast with Quinoa Tabbouleh and Lemon-Olive Oil Dressing

Grilled chicken breast served over a fresh quinoa tabbouleh with chopped parsley, cucumber, and tomatoes, tossed in a zesty lemon dressing for a bright and refreshing crunch.

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NUTRITION

Protein

35.6g

Fat

12.4g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Fresh Parsley, finely chopped

1/2 cup Cucumber, diced

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, chopped parsley, diced cucumber, and halved cherry tomatoes in a medium mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
5
Pour the dressing over the quinoa mixture and toss well to combine.
6
Allow the grilled chicken to rest for 3 minutes before slicing it into strips.
7
Serve the sliced chicken on top of the quinoa tabbouleh and enjoy immediately.