YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Herbs
Tender grilled chicken tossed with fluffy quinoa and crisp garden vegetables, finished with a bright lemon-herb dressing and a sprinkle of toasted pine nuts.
INGREDIENTS
1.25 oz Grilled Chicken Breast
0.5 cup Cooked Quinoa
1.25 tbsp Extra Virgin Olive Oil
0.5 cup Diced Cucumber
0.5 cup Cherry Tomatoes
1 tsp Pine Nuts
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
PREPARATION
Season the chicken breast with a pinch of salt and pepper, then grill until the internal temperature reaches 165°F and slice into thin strips.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped fresh parsley.
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
Pour the dressing over the quinoa mixture and toss gently to ensure everything is evenly coated.
Transfer the salad to a plate, top with the sliced grilled chicken, and garnish with the pine nuts for a toasted finish.