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; 0.25 cup dry quinoa; 0.25 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp tahini

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

Sautéed lemon-garlic chicken served over a bed of fluffy quinoa and crisp vegetables, drizzled with a creamy tahini dressing for a bright and zesty finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.8g

Fat

21.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp tahini

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, reduce to low, and simmer covered for 15 minutes.
2
Season the chicken breast on both sides with the dried oregano, sea salt, and black pepper.
3
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.
4
While the chicken rests, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a teaspoon of water at a time until it reaches a pourable consistency.
5
Dice the cucumber and halve the cherry tomatoes.
6
Slice the chicken into strips and assemble the bowl by layering the spinach, cooked quinoa, cucumber, and tomatoes, then topping with the chicken and tahini dressing.