Protein-Packed Greek Chicken with Quinoa

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

Protein-Packed Greek Chicken with Quinoa

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Chicken with Quinoa

Savor a bright, wholesome blend of tender Greek-seasoned chicken paired with a refreshing quinoa salad bursting with diced cucumber, grape tomatoes, tangy Kalamata olives, and crumbled feta. This vibrant dish strikes the perfect balance, offering a satisfying mix of savory and zesty notes ideal for a nourishing meal any time of day.

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NUTRITION

409kcal
Protein
38.6g
Fat
15.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/2 cup halved Grape Tomatoes

4 Kalamata Olives

1 tbsp crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano. If desired, lightly pound the chicken to ensure even thickness.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the chicken until it is golden brown on both sides and reaches an internal temperature of 165°F (about 5-6 minutes per side depending on thickness).

  • 3

    While the chicken cooks, combine the cooked quinoa, diced cucumber, halved grape tomatoes, and Kalamata olives in a mixing bowl.

  • 4

    Drizzle the lemon juice over the quinoa mixture and gently toss in the crumbled feta cheese. Adjust seasoning with salt and pepper to taste.

  • 5

    Slice the cooked chicken breast and arrange it atop the quinoa salad, garnishing with an extra pinch of dried oregano.

  • 6

    Serve immediately, enjoying either a warm presentation or at room temperature.

Protein-Packed Greek Chicken with Quinoa

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

Protein-Packed Greek Chicken with Quinoa

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Chicken with Quinoa

Savor a bright, wholesome blend of tender Greek-seasoned chicken paired with a refreshing quinoa salad bursting with diced cucumber, grape tomatoes, tangy Kalamata olives, and crumbled feta. This vibrant dish strikes the perfect balance, offering a satisfying mix of savory and zesty notes ideal for a nourishing meal any time of day.

NUTRITION

409kcal
Protein
38.6g
Fat
15.8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Cucumber

1/2 cup halved Grape Tomatoes

4 Kalamata Olives

1 tbsp crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano. If desired, lightly pound the chicken to ensure even thickness.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the chicken until it is golden brown on both sides and reaches an internal temperature of 165°F (about 5-6 minutes per side depending on thickness).

  • 3

    While the chicken cooks, combine the cooked quinoa, diced cucumber, halved grape tomatoes, and Kalamata olives in a mixing bowl.

  • 4

    Drizzle the lemon juice over the quinoa mixture and gently toss in the crumbled feta cheese. Adjust seasoning with salt and pepper to taste.

  • 5

    Slice the cooked chicken breast and arrange it atop the quinoa salad, garnishing with an extra pinch of dried oregano.

  • 6

    Serve immediately, enjoying either a warm presentation or at room temperature.