YOUR SOLIN GENERATED RECIPE
Chicken and Quinoa Power Salad with Lemon-Herb Vinaigrette
Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
3.5 oz chicken breast
0.5 cup quinoa, cooked
1 cup kale, chopped
0.25 cup cucumber, diced
0.25 cup cherry tomatoes, halved
0.75 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dijon mustard
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken is cooking, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, and the remaining salt and pepper in a small bowl to create the vinaigrette.
In a large mixing bowl, combine the chopped kale, cooked quinoa, diced cucumber, and halved cherry tomatoes.
Once the chicken is finished, let it rest for 3 minutes before slicing it into bite-sized strips.
Pour the vinaigrette over the salad base and toss thoroughly, using the back of a spoon to lightly massage the dressing into the kale leaves.
Top the salad with the sliced chicken and serve immediately.