Name: Crispy Pan-Seared Chicken Quinoa Salad
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; 1 cup mixed greens; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 2 tsp extra virgin olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Quinoa Salad

Pan-seared chicken breast served over a bed of fluffy quinoa and crisp vegetables, drizzled with a zesty lemon-herb vinaigrette for a bright and refreshing finish.

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NUTRITION

Protein

49.4g

Fat

16.5g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup mixed greens

0.25 cup cucumber

0.25 cup cherry tomatoes

2 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat 1 teaspoon of the olive oil in a medium skillet over medium-high heat.
3
Sear the chicken for 6-8 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.
4
While the chicken rests, combine the cooked quinoa, mixed greens, sliced cucumber, and halved cherry tomatoes in a large serving bowl.
5
In a small jar, whisk together the remaining 1 teaspoon of olive oil and the lemon juice to create a light vinaigrette.
6
Slice the warm chicken breast into thin strips and arrange them over the salad, then drizzle the entire dish with the lemon dressing.