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; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 Salad

Pan-seared chicken breast and fluffy quinoa tossed with crisp cucumbers and zesty lemon-herb dressing for a bright, refreshing lunch.

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NUTRITION

Protein

48.8g

Fat

20.8g

Carbs

28.2g

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

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast with 0.125 tsp sea salt, 0.125 tsp black pepper, and 0.5 tsp dried oregano.
2
Heat 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until cooked through.
3
While the chicken rests, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
4
In a large mixing bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, remaining 0.5 tsp dried oregano, and the rest of the salt and pepper.
5
Slice the rested chicken into bite-sized cubes.
6
Add the cooked quinoa, chopped vegetables, and chicken to the bowl with the dressing.
7
Toss everything together until well combined and top with freshly chopped parsley.