Name: Lemon Herb Chicken and Quinoa Bowl
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 baby spinach; 0.25 cup cherry tomatoes; 0.25 cup cucumber; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 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

Lemon Herb Chicken and Quinoa Bowl

Tender chicken breast seared with aromatic herbs and lemon, served over a bed of fluffy quinoa and crisp garden vegetables for a bright, refreshing finish.

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NUTRITION

Protein

49.3g

Fat

17.0g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 cup cucumber

2 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with the dried oregano, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.
4
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.
5
While the chicken rests, prepare the bowl by layering the baby spinach and cooked quinoa in the base.
6
Add the halved cherry tomatoes and diced cucumber to the bowl.
7
Top the vegetables and grain with the sliced chicken strips.
8
Drizzle the fresh lemon juice over the entire bowl just before serving to brighten the flavors.