YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Tender grilled chicken tossed with fluffy quinoa and crisp garden vegetables, finished with a zesty lemon vinaigrette.
INGREDIENTS
2.5 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
0.5 cup Diced Cucumber
0.5 cup Halved Cherry Tomatoes
2.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Chopped Fresh Parsley
PREPARATION
Season the chicken breast with a pinch of salt and black pepper.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing into bite-sized strips.
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the vinaigrette.
Add the cooked quinoa, diced cucumber, and halved cherry tomatoes to the bowl with the dressing.
Toss the salad gently until all ingredients are evenly coated.
Top the salad with the sliced grilled chicken and serve immediately.