Name: Lemon-Herb Chicken with Quinoa and Veggies
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 zucchini; 0.5 cup red bell pepper; 1 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Chicken with Quinoa and Veggies

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 with Quinoa and Veggies

Pan-seared chicken breast seasoned with zesty lemon and oregano, served over a bed of fluffy quinoa with a colorful medley of sautéed vegetables.

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NUTRITION

Protein

50.5g

Fat

14.0g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

1 tbsp lemon juice

0.5 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 olive oil in a medium non-stick skillet over medium-high heat until shimmering.
3
Place the seasoned chicken in the skillet and cook for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Transfer the chicken to a cutting board and allow it to rest for 3 minutes before slicing into thin strips.
5
While the chicken rests, add the chopped zucchini and red bell pepper to the same skillet and sauté for 4 minutes until they are tender yet still vibrant.
6
Stir the cooked quinoa and lemon juice into the skillet with the vegetables, tossing for 2 minutes to ensure everything is heated through and well-combined.
7
Portion the quinoa and vegetable mixture onto a plate and top with the sliced lemon-herb chicken.