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; 1 tsp 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; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.25 cup cucumber; 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 seasoned with zesty lemon and aromatic herbs, served over a bed of fluffy quinoa and crisp garden vegetables.

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NUTRITION

Protein

49.9g

Fat

12g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp 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

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast on both sides with the dried oregano, garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and cook for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.
4
While the chicken is searing, prepare the bowl by layering the baby spinach and cooked quinoa as a base.
5
Slice the cucumber into rounds and halve the cherry tomatoes, then add them to the bowl alongside the quinoa.
6
Slice the cooked chicken into strips, place it on top of the bowl, and finish with a bright squeeze of lemon juice and fresh parsley.