Name: Lemon Herb Chicken and Quinoa Bowl
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 tbsp Extra virgin olive oil; 1 cup Baby spinach; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove 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 Bowl

Pan-seared chicken breast seasoned with zesty lemon and aromatic herbs, served over a bed of fluffy quinoa and crisp garden vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.3g

Fat

14.2g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

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 Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Mince the garlic and add it to the skillet, sautéing for 30 seconds until fragrant.
4
Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
5
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
6
In a serving bowl, layer the baby spinach and top with the pre-cooked quinoa.
7
Whisk the lemon juice with any remaining pan juices and drizzle over the spinach and quinoa.
8
Slice the cooked chicken into strips and arrange it on top of the bowl along with the cucumber and tomatoes.