YOUR SOLIN GENERATED RECIPE
Zesty Mediterranean Chicken and Quinoa Salad
Tender grilled chicken breast tossed with fluffy quinoa and crisp Mediterranean vegetables in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
0.5 tbsp olive oil
0.5 oz feta cheese
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Grill or pan-sear the chicken over medium-high heat until cooked through, about 6 to 7 minutes per side.
While the chicken cooks, whisk together the olive oil, lemon juice, dried oregano, and the remaining salt and pepper in a small bowl.
In a large mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
Slice the cooked chicken into bite-sized pieces and add it to the bowl with the quinoa and vegetables.
Pour the lemon-herb vinaigrette over the salad and toss well to combine all the flavors.
Sprinkle with crumbled feta cheese and serve immediately.