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; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Fresh parsley; 1 tsp Fresh dill; 1 cup Baby spinach; 0.5 cup Cooked quinoa; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber

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 served over fluffy quinoa and crisp garden vegetables, finished with a zesty lemon-herb vinaigrette for a bright and nourishing lunch.

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NUTRITION

Protein

50.3g

Fat

12g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

1 tsp Fresh dill

1 cup Baby spinach

0.5 cup Cooked quinoa

0.5 cup Cherry tomatoes

0.5 cup Cucumber

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and minced garlic.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
3
While chicken cooks, whisk together the olive oil, lemon juice, chopped parsley, and chopped dill in a small bowl.
4
In a large serving bowl, layer the baby spinach and cooked quinoa as the base.
5
Top with halved cherry tomatoes and sliced cucumbers.
6
Slice the warm chicken and place it on top of the bowl.
7
Drizzle the herb vinaigrette over the entire bowl and toss gently before serving.