Name: Creamy Lemon Herb Chicken and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 2 tbsp Full-fat coconut milk; 1 tsp Extra virgin olive oil; 1 cup Fresh baby spinach; 1 clove Garlic; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chicken and Quinoa

Pan-seared chicken breast simmered in a velvety lemon and herb coconut sauce served over fluffy quinoa with wilted spinach.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.4g

Fat

19.4g

Carbs

27.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

2 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
3
Remove the chicken from the pan and set aside; add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
4
Stir in the full-fat coconut milk and fresh lemon juice, scraping up any browned bits from the bottom of the pan to build flavor.
5
Add the fresh baby spinach to the sauce and stir for 1-2 minutes until just wilted.
6
Return the chicken to the pan to coat in the creamy sauce, then serve immediately over the warm cooked quinoa.