Quick Greek Chicken Protein Bowl

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

Quick Greek Chicken Protein Bowl

YOUR SOLIN GENERATED RECIPE

Quick Greek Chicken Protein Bowl

Savor the vibrant flavors of the Mediterranean with this Quick Greek Chicken Protein Bowl. Juicy grilled chicken mingles with hearty quinoa and crisp, fresh vegetables, all elevated by a tangy lemon-olive oil dressing and a sprinkle of creamy feta. This dish is light yet satisfying, making it the perfect choice for a nourishing breakfast, lunch, or dinner.

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NUTRITION

379kcal
Protein
35.3g
Fat
15.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 ounce Feta Cheese

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is cooking, prepare the quinoa (if not pre-cooked) and dice the cucumber and halve the cherry tomatoes.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh dill to create a light dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa, grilled chicken (sliced), diced cucumber, and cherry tomatoes.

  • 6

    Sprinkle the bowl with crumbled feta cheese and drizzle the prepared dressing over the top.

  • 7

    Garnish with additional fresh dill if desired, and serve immediately.

Quick Greek Chicken Protein Bowl

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

Quick Greek Chicken Protein Bowl

YOUR SOLIN GENERATED RECIPE

Quick Greek Chicken Protein Bowl

Savor the vibrant flavors of the Mediterranean with this Quick Greek Chicken Protein Bowl. Juicy grilled chicken mingles with hearty quinoa and crisp, fresh vegetables, all elevated by a tangy lemon-olive oil dressing and a sprinkle of creamy feta. This dish is light yet satisfying, making it the perfect choice for a nourishing breakfast, lunch, or dinner.

NUTRITION

379kcal
Protein
35.3g
Fat
15.5g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 ounce Feta Cheese

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Grill for about 6-7 minutes per side until fully cooked and nicely charred.

  • 3

    While the chicken is cooking, prepare the quinoa (if not pre-cooked) and dice the cucumber and halve the cherry tomatoes.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh dill to create a light dressing.

  • 5

    Assemble the bowl by layering the cooked quinoa, grilled chicken (sliced), diced cucumber, and cherry tomatoes.

  • 6

    Sprinkle the bowl with crumbled feta cheese and drizzle the prepared dressing over the top.

  • 7

    Garnish with additional fresh dill if desired, and serve immediately.