Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

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

Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

Savor a delicious plate featuring tender, herb-infused chicken topped with a light, creamy yogurt sauce. Complemented by a refreshing quinoa salad and vibrant steamed vegetables, this dish offers a balanced, flavorful meal that energizes your day without weighing you down.

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NUTRITION

366kcal
Protein
36.8g
Fat
8.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1/2 cup Cooked Quinoa

1 cup Mixed Steamed Vegetables (Broccoli & Carrots)

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven or stovetop pan over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a portion of the mixed herbs. Cook the chicken by baking at 375°F for about 20-25 minutes or pan-searing for 6-7 minutes per side until fully cooked.

  • 3

    In a small bowl, mix the Greek yogurt, remaining fresh herbs, lemon juice, and olive oil to create a creamy herb sauce.

  • 4

    Prepare the quinoa salad by combining the cooked quinoa with a drizzle of olive oil, a squeeze of lemon juice, and finely chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Steam the mixed vegetables (broccoli and carrots) until tender, about 5-7 minutes.

  • 6

    Plate the dish by placing the sliced chicken breast over a bed of quinoa salad, drizzling the creamy herb sauce on top, and serving alongside the steamed vegetables.

Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

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

Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Quinoa Salad and Steamed Vegetables

Savor a delicious plate featuring tender, herb-infused chicken topped with a light, creamy yogurt sauce. Complemented by a refreshing quinoa salad and vibrant steamed vegetables, this dish offers a balanced, flavorful meal that energizes your day without weighing you down.

NUTRITION

366kcal
Protein
36.8g
Fat
8.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Non-fat Greek Yogurt

1/2 cup Cooked Quinoa

1 cup Mixed Steamed Vegetables (Broccoli & Carrots)

2 tbsp Fresh Mixed Herbs

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven or stovetop pan over medium heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a portion of the mixed herbs. Cook the chicken by baking at 375°F for about 20-25 minutes or pan-searing for 6-7 minutes per side until fully cooked.

  • 3

    In a small bowl, mix the Greek yogurt, remaining fresh herbs, lemon juice, and olive oil to create a creamy herb sauce.

  • 4

    Prepare the quinoa salad by combining the cooked quinoa with a drizzle of olive oil, a squeeze of lemon juice, and finely chopped fresh herbs. Season lightly with salt and pepper.

  • 5

    Steam the mixed vegetables (broccoli and carrots) until tender, about 5-7 minutes.

  • 6

    Plate the dish by placing the sliced chicken breast over a bed of quinoa salad, drizzling the creamy herb sauce on top, and serving alongside the steamed vegetables.