Name: Lemon Herb Chicken and Quinoa Salad
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 cup cucumber; 0.5 cup cherry tomatoes; 0.25 whole avocado; 1 tbsp fresh parsley; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 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

Lemon Herb Chicken and Quinoa Salad

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and juicy cherry tomatoes in a zesty lemon-herb vinaigrette for a bright and refreshing bite.

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NUTRITION

Protein

54.9g

Fat

19.9g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp fresh parsley

1 tbsp lemon juice

1 tsp extra virgin olive oil

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 half of the sea salt, black pepper, and dried oregano.
2
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until cooked through, then let it rest for 5 minutes before slicing into bite-sized pieces.
3
In a large mixing bowl, whisk together the lemon juice, extra virgin olive oil, and the remaining sea salt, black pepper, and dried oregano to create the vinaigrette.
4
Dice the cucumber into small cubes, halve the cherry tomatoes, and finely chop the fresh parsley.
5
Add the cooked quinoa, sliced chicken, cucumber, tomatoes, and parsley to the bowl with the vinaigrette and toss thoroughly to coat all ingredients.
6
Top the salad with sliced avocado and serve immediately while fresh.