Name: Lemon Herb Chicken and Quinoa Bowl
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 cup Fresh spinach; 0.5 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 and fluffy quinoa tossed with crisp cucumbers and a bright lemon-herb vinaigrette for a refreshing and zesty lunch.

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NUTRITION

Protein

53.9g

Fat

21.1g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Fresh spinach

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.
2
Heat a skillet over medium-high heat with 0.5 tablespoon of olive oil and sear the chicken until golden and cooked through, approximately 6 to 7 minutes per side.
3
While the chicken is cooking, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, minced garlic, and the rest of the dried oregano in a small bowl.
4
In a large serving bowl, combine the cooked quinoa, fresh spinach, diced cucumber, and halved cherry tomatoes.
5
Slice the cooked chicken into thin strips and arrange them over the quinoa and vegetable base.
6
Drizzle the lemon-herb vinaigrette over the entire bowl and toss gently to combine all the flavors before serving.