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; 1 cup cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 1 tbsp fresh parsley; 1 tbsp fresh lemon juice; 1 tsp extra virgin olive oil; 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 pan-seared chicken breast served over a zesty quinoa salad tossed with crisp cucumbers and a bright lemon-herb vinaigrette.

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NUTRITION

Protein

49.7g

Fat

12.8g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

1 tbsp fresh parsley

1 tbsp fresh lemon juice

1 tsp extra virgin olive oil

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 sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
3
While the chicken rests, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely diced red onion in a large mixing bowl.
4
In a small jar or bowl, whisk together the fresh lemon juice, extra virgin olive oil, and finely chopped fresh parsley to create the vinaigrette.
5
Slice the rested chicken breast into thin strips or bite-sized cubes.
6
Pour the lemon-herb vinaigrette over the quinoa and vegetable mixture, toss thoroughly to coat, and top with the warm chicken slices.