Name: Greek Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked quinoa; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp Kalamata olives; 1 oz feta cheese; 1.5 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Chicken and Quinoa Bowl

Pan-seared oregano chicken served over fluffy quinoa with crisp cucumbers, juicy tomatoes, and salty feta for a vibrant Mediterranean meal.

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NUTRITION

Protein

50.7g

Fat

24.9g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Kalamata olives

1 oz feta cheese

1.5 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat 0.5 tsp of olive oil in a skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
3
While the chicken rests, whisk together the remaining 1 tsp of olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.
4
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
5
Assemble the bowl by placing the cooked quinoa at the base, then top with sliced chicken, cucumber, tomatoes, onion, olives, and crumbled feta cheese.
6
Drizzle the lemon-garlic dressing over the entire bowl just before serving.