Name: Lemon-Herb Greek 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; 0.5 oz feta cheese; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Lemon-Herb Greek Chicken and Quinoa Bowl

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken and Quinoa Bowl

Sautéed lemon-herb chicken served over fluffy quinoa with crisp cucumbers and tangy feta for a vibrant, Mediterranean-inspired bowl.

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NUTRITION

Protein

51.9g

Fat

17.3g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season thoroughly with dried oregano, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber and red onion, and halve the cherry tomatoes.
5
Place the warm cooked quinoa in the base of a bowl.
6
Arrange the cooked chicken, diced cucumber, halved tomatoes, and red onion over the quinoa.
7
Top the bowl with crumbled feta cheese and fresh parsley, then drizzle the entire dish with fresh lemon juice before serving.