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 boneless skinless chicken breast; 0.5 cup cooked quinoa; 1 cup english cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh flat-leaf parsley; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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

Grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.7g

Fat

12.1g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked quinoa

1 cup english cucumber

0.5 cup cherry tomatoes

2 tbsp fresh flat-leaf parsley

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
2
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is resting, dice the English cucumber and halve the cherry tomatoes.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining sea salt, pepper, and oregano.
5
Slice the rested chicken breast into thin, bite-sized strips.
6
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
7
Add the sliced chicken to the bowl and drizzle the lemon-herb dressing over the top.
8
Toss all ingredients gently until well-coated and serve immediately while the chicken is still warm.