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 olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 1 cup fresh baby spinach; 1 tbsp fresh parsley

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 marinated in zesty lemon and fresh herbs served over a bed of fluffy quinoa and crisp garden vegetables.

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NUTRITION

Protein

49.8g

Fat

14.3g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

1 cup fresh baby spinach

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.
5
Place the fresh baby spinach in the bottom of a serving bowl and top with the warm, fluffy cooked quinoa.
6
Arrange the diced cucumber, halved cherry tomatoes, and sliced chicken on top of the quinoa.
7
Drizzle the entire bowl with fresh lemon juice and garnish with chopped parsley for a bright finish.