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

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 seasoned with zesty lemon and aromatic herbs, served over a bed of fluffy quinoa and crisp garden vegetables.

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NUTRITION

Protein

50.1g

Fat

14.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Fresh parsley

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PREPARATION

1
Season the chicken breast evenly with the dried oregano, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
4
While the chicken rests, slice the cucumber into half-moons and halve the cherry tomatoes.
5
In a large bowl, layer the baby spinach and cooked quinoa as the base.
6
Slice the rested chicken into strips and place on top of the quinoa.
7
Add the cucumber and cherry tomatoes to the bowl.
8
Drizzle the entire bowl with fresh lemon juice and garnish with chopped fresh parsley before serving.