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 tbsp extra virgin olive oil; 0.5 cup English cucumber; 0.5 cup cherry tomatoes; 1 tbsp fresh parsley; 1 tbsp lemon juice; 1 clove garlic; 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

Tender chicken breast pan-seared with aromatic oregano and garlic, tossed in a vibrant lemon-herb quinoa salad with crisp cucumbers and juicy tomatoes.

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NUTRITION

Protein

49.1g

Fat

14.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 cup English cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken cooks, mince the garlic and finely chop the fresh parsley. Dice the cucumber and halve the cherry tomatoes.
4
In a medium mixing bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.
5
Add the cooked quinoa, cucumber, cherry tomatoes, and parsley to the bowl with the dressing. Toss thoroughly to combine.
6
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
7
Transfer the quinoa salad to a plate and top with the sliced lemon-herb chicken. Serve immediately.