Name: Herb-Roasted Chicken Breast with Quinoa Tabbouleh
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 tsp Extra Virgin Olive Oil; 1/2 cup Chopped Cucumber; 1/2 cup Chopped Tomato; 1/4 cup Fresh Parsley; 1 tbsp Lemon Juice; Dried Oregano, Garlic Powder, Salt, and Pepper to taste

Herb-Roasted Chicken Breast with Quinoa Tabbouleh

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Quinoa Tabbouleh

Herb-roasted chicken breast served over a vibrant quinoa tabbouleh with fresh parsley, cucumber, and tomatoes, finished with a zesty lemon-garlic dressing.

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NUTRITION

Protein

40.6g

Fat

15.1g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/2 cup Chopped Tomato

1/4 cup Fresh Parsley

1 tbsp Lemon Juice

Dried Oregano, Garlic Powder, Salt, and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Rub the chicken breast with 1 teaspoon of olive oil, dried oregano, garlic powder, salt, and pepper.
3
Place the chicken on a baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F.
4
While the chicken is roasting, combine the cooked quinoa, chopped cucumber, tomato, and fresh parsley in a mixing bowl.
5
Whisk together the remaining 1 teaspoon of olive oil and the lemon juice, then toss with the quinoa mixture.
6
Once the chicken is finished, let it rest for 5 minutes before slicing.
7
Serve the sliced chicken over the quinoa tabbouleh and enjoy.