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; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 2 tbsp chopped fresh parsley; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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 herb chicken tossed with fluffy quinoa and crisp vegetables in a bright, zesty lemon dressing for a refreshing and filling lunch.

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NUTRITION

Protein

50.2g

Fat

11.9g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

2 tbsp chopped fresh parsley

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a medium non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken is cooking, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped fresh parsley.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into bite-sized strips.
6
Add the sliced chicken to the bowl with the quinoa and vegetables, drizzle with the lemon dressing, and toss gently to combine before serving.