Name: Versatile Lemon Herb Chicken Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Cooked Quinoa; 0.5 cup Canned Chickpeas (drained); 1 cup Spinach; 1 cup Cherry Tomatoes; 1 half Cucumber; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Basil; Salt & Pepper

Versatile Lemon Herb Chicken Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Versatile Lemon Herb Chicken Quinoa Bowl

A bright and satisfying bowl that perfectly balances lean grilled chicken with nutty quinoa, hearty chickpeas, and fresh garden vegetables. Dressed with a zesty lemon herb vinaigrette, this meal is designed to energize your day whether served for breakfast, lunch, or dinner.

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NUTRITION

Protein

40.1g

Fat

11.9g

Carbs

54.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas (drained)

1 cup Spinach

1 cup Cherry Tomatoes

1 half Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Basil

Salt & Pepper

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and a sprinkle of chopped basil.
3
Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest, then slice into strips.
4
In a large bowl, combine the cooked quinoa, drained chickpeas, fresh spinach, halved cherry tomatoes, and sliced cucumber.
5
In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, pepper, and remaining basil to create the dressing.
6
Drizzle the dressing over the salad mixture and toss gently.
7
Top the salad with the sliced grilled chicken and serve immediately.