Name: Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 tablespoon Tahini; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Chickpeas; 1/2 cup diced Cucumber; 1/4 cup diced Red Bell Pepper; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crunchy Quinoa Salad and Lemon-Tahini 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 Crunchy Quinoa Salad and Lemon-Tahini Dressing

Tender grilled chicken breast served over a colorful quinoa salad with crisp cucumbers and peppers, finished with a drizzle of creamy lemon-tahini dressing.

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NUTRITION

Protein

41.9g

Fat

17.9g

Carbs

36.0g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Chickpeas

1/2 cup diced Cucumber

1/4 cup diced Red Bell Pepper

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then rub with half of the olive oil.
2
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is cooking, prepare the salad by combining the cooked quinoa, chickpeas, diced cucumber, and diced red bell pepper in a medium bowl.
4
In a small jar or bowl, whisk together the tahini, lemon juice, the remaining olive oil, and a splash of warm water until the dressing is smooth and pourable.
5
Slice the grilled chicken into strips.
6
Toss the quinoa salad with half of the dressing and place it in a bowl.
7
Top the salad with the sliced chicken and drizzle the remaining lemon-tahini dressing over the top.