Lemon Herb Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Bowl

Sautéed lemon-garlic chicken served over fluffy quinoa and vibrant steamed broccoli for a zesty and energizing pre-workout meal.

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NUTRITION

454kcal
Protein
50.6g
Fat
14.8g
Carbs
30.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

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PREPARATION

  • 1

    Step 1: Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

  • 2

    Step 2: Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Step 3: Add the chicken to the skillet and sear for 6 minutes per side until golden brown and the internal temperature reaches 165 degrees.

  • 4

    Step 4: While the chicken cooks, steam the broccoli florets in a steamer basket for 4 minutes until they are bright green and tender-crisp.

  • 5

    Step 5: During the last minute of cooking the chicken, add the minced garlic and fresh lemon juice to the pan, tossing the meat to coat in the light pan sauce.

  • 6

    Step 6: Assemble the bowl by placing the lemon-herb chicken and steamed broccoli over the fluffy quinoa and drizzling with any remaining pan juices.

Lemon Herb Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Quinoa Bowl

Sautéed lemon-garlic chicken served over fluffy quinoa and vibrant steamed broccoli for a zesty and energizing pre-workout meal.

NUTRITION

454kcal
Protein
50.6g
Fat
14.8g
Carbs
30.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

  • 1

    Step 1: Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

  • 2

    Step 2: Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Step 3: Add the chicken to the skillet and sear for 6 minutes per side until golden brown and the internal temperature reaches 165 degrees.

  • 4

    Step 4: While the chicken cooks, steam the broccoli florets in a steamer basket for 4 minutes until they are bright green and tender-crisp.

  • 5

    Step 5: During the last minute of cooking the chicken, add the minced garlic and fresh lemon juice to the pan, tossing the meat to coat in the light pan sauce.

  • 6

    Step 6: Assemble the bowl by placing the lemon-herb chicken and steamed broccoli over the fluffy quinoa and drizzling with any remaining pan juices.