Name: Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Cucumber Yogurt Sauce
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; 1/4 cup Nonfat Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; 1/2 cup Chopped Cucumber; 1/4 cup Diced Roma Tomato; 1/4 cup Fresh Parsley; 1 tablespoon Lemon Juice

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Cucumber Yogurt Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken with Quinoa Tabbouleh and Cucumber Yogurt Sauce

Chicken breast grilled with lemon and oregano, served over a fresh quinoa tabbouleh with a dollop of cool, creamy cucumber yogurt sauce.

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NUTRITION

Protein

43.8g

Fat

11.8g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/4 cup Diced Roma Tomato

1/4 cup Fresh Parsley

1 tablespoon Lemon Juice

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PREPARATION

1
Whisk lemon juice, half the olive oil, and dried oregano in a bowl, then coat the chicken breast.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.
3
Toss the cooked quinoa with diced tomatoes, half the parsley, and the remaining olive oil.
4
Grate the cucumber and squeeze out excess moisture before stirring it into the Greek yogurt with minced garlic.
5
Slice the grilled chicken and serve it atop the quinoa tabbouleh with a generous dollop of the creamy yogurt sauce.