Name: Lemon Herb Chicken and Quinoa Salad
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; 0.5 cup Diced cucumber; 0.5 cup Halved cherry tomatoes; 2 tbsp Minced red onion; 2 tbsp Chopped fresh parsley; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tsp Minced garlic

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 and crisp garden vegetables in a zesty lemon-herb vinaigrette that offers a bright and refreshing crunch.

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NUTRITION

Protein

49.6g

Fat

21g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Minced red onion

2 tbsp Chopped fresh parsley

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Minced garlic

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the heat and let it rest for 5 minutes before dicing it into bite-sized cubes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl with the dressing.
6
Add the diced chicken to the bowl and toss all ingredients thoroughly until well combined and evenly coated.