YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Quinoa Salad with Greens
Pan-seared chicken breast served over a bed of fluffy pre-cooked quinoa and crisp mixed greens, all tossed in a bright, zesty lemon-herb vinaigrette that adds a refreshing zing.
INGREDIENTS
3 oz Chicken breast
0.25 cup Pre-cooked quinoa
2 cup Mixed salad greens
0.25 cup Cucumber
0.25 cup Cherry tomatoes
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
1 tbsp Fresh parsley
1 clove Garlic
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
Heat 0.5 tsp of the olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
While the chicken rests, dice the cucumber, halve the cherry tomatoes, and finely chop the fresh parsley.
In a small bowl, whisk together the remaining 0.5 tsp of olive oil, lemon juice, and minced garlic to create the dressing.
In a large bowl, combine the mixed salad greens, pre-cooked quinoa, cucumber, and cherry tomatoes.
Slice the cooked chicken into thin strips.
Toss the salad with the prepared dressing and fresh parsley, then top with the sliced chicken for a light and savory meal.