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 cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb dressing for a refreshing and vibrant crunch.

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NUTRITION

Protein

50.1g

Fat

21.6g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through to 165°F.
3
Remove the chicken from the heat and let it rest on a cutting board for 5 minutes to retain juices, then slice into thin strips.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely diced red onion.
5
In a small glass jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
6
Pour the dressing over the quinoa mixture and add the finely chopped fresh parsley, tossing well to coat all ingredients.
7
Transfer the salad to a plate and top with the sliced lemon-herb chicken to serve.