Name: Zesty Lemon-Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Fresh spinach; 0.5 cup Sliced cucumber; 0.25 cup Halved cherry tomatoes; 2 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Zesty Lemon-Herb Chicken and Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Chicken and Quinoa Bowl

Pan-seared chicken breast seasoned with zesty lemon and aromatic herbs, served over a fluffy quinoa bed with crisp garden vegetables.

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NUTRITION

Protein

54.7g

Fat

18.3g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Fresh spinach

0.5 cup Sliced cucumber

0.25 cup Halved cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat one teaspoon of extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
4
While the chicken rests, combine the cooked quinoa, fresh spinach, sliced cucumber, and halved cherry tomatoes in a large serving bowl.
5
In a small jar or bowl, whisk together the remaining teaspoon of olive oil and the fresh lemon juice to create a bright vinaigrette.
6
Slice the rested chicken into strips, arrange them over the quinoa and vegetable mixture, and drizzle the lemon vinaigrette over the entire bowl before serving.