Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.25 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp fresh parsley; 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 Salad

Pan-seared chicken breast tossed with fluffy quinoa, crisp cucumbers, and juicy tomatoes in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

50.1g

Fat

10.9g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp fresh parsley

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 half of the sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized cubes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and the remaining salt, pepper, and oregano to create the dressing.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh parsley to the bowl.
6
Toss the salad ingredients thoroughly until everything is well-coated in the lemon-herb dressing.
7
Gently fold in the sliced chicken and serve immediately while the chicken is still warm or chilled.