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 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.5 oz feta cheese; 1 tbsp fresh parsley

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 marinated in zesty lemon and oregano, served over fluffy quinoa with a crisp cucumber and tomato salad for a bright, Mediterranean-inspired meal.

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NUTRITION

Protein

50.9g

Fat

24.6g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 oz feta cheese

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, dried oregano, sea salt, and black pepper.
2
Place the chicken breast in a shallow dish and coat thoroughly with the marinade; let sit for 15 minutes.
3
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken rests, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
5
Place the cooked quinoa in a serving bowl and top with the sliced chicken and chopped vegetables.
6
Finish the bowl by sprinkling with crumbled feta cheese, fresh parsley, and a final drizzle of the remaining olive oil.