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; 1 tbsp fresh lemon juice; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 2 tbsp fresh chopped 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

Grilled chicken breast seasoned with zesty lemon and herbs, tossed with fluffy quinoa and crisp garden vegetables for a refreshing lunch.

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NUTRITION

Protein

49.2g

Fat

14.4g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 tbsp fresh chopped parsley

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PREPARATION

1
Season the chicken breast evenly with the dried oregano, sea salt, and black pepper.
2
Heat a non-stick skillet or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is cooking, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes in a medium mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.
5
Remove the chicken from the heat and let it rest for 3 minutes before slicing it into bite-sized strips.
6
Pour the lemon-oil dressing over the quinoa and vegetables, add the fresh parsley, and toss thoroughly to coat.
7
Transfer the quinoa salad to a serving bowl and top with the warm sliced chicken.