Name: Lemon Herb Chicken and Quinoa Power 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; 0.5 tbsp extra virgin olive oil; 1 cup baby spinach; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp garlic

Lemon Herb Chicken and Quinoa Power Bowl

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 Power Bowl

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

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NUTRITION

Protein

54.4g

Fat

15.3g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4
During the final minute of cooking, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
6
In a serving bowl, create a base with the baby spinach and top with the warm, fluffy cooked quinoa.
7
Arrange the sliced chicken, diced cucumber, and halved cherry tomatoes over the quinoa bed.
8
Drizzle the fresh lemon juice over the entire bowl and serve immediately.