YOUR SOLIN GENERATED RECIPE
Lemon-Herb Vinaigrette Chicken Salad
Tender grilled chicken breast served over a vibrant bed of quinoa and fresh greens, drizzled with a zesty lemon-herb vinaigrette that adds a bright, citrusy finish.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
2 cup baby spinach
0.5 cup cherry tomatoes
0.5 cup cucumber
1 tsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp lemon zest
1 tsp dijon mustard
1 tsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Season the chicken breast evenly with garlic powder, half of the sea salt, and half of the black pepper.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, prepare the low-fat vinaigrette by whisking together the lemon juice, lemon zest, Dijon mustard, extra virgin olive oil, minced fresh parsley, and the remaining salt and pepper in a small bowl.
Slice the cucumber into half-moons and halve the cherry tomatoes.
In a large serving bowl, layer the baby spinach and cooked quinoa.
Top the greens with the prepared cucumber and tomatoes.
Once the chicken has rested for 3 minutes, slice it into strips and place it on top of the salad.
Drizzle the lemon-herb vinaigrette over the entire bowl and serve immediately.