Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp chopped fresh parsley; 1 tbsp minced red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

54.4g

Fat

22.2g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp chopped fresh parsley

1 tbsp minced red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a medium skillet over medium-high heat.
3
Cook the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, whisk the remaining olive oil and fresh lemon juice in a large mixing bowl.
5
Add the cooked quinoa, diced cucumber, cherry tomatoes, fresh parsley, and red onion to the bowl.
6
Once the chicken is cooked, let it rest for 3 minutes, then slice into bite-sized pieces.
7
Toss the chicken into the quinoa mixture until the salad is thoroughly coated in the dressing.