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; 0.25 cup dry quinoa; 0.5 tbsp extra virgin olive oil; 1 cup fresh baby spinach; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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 oregano, served over a bed of fluffy quinoa and crisp garden vegetables for a refreshing crunch.

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NUTRITION

Protein

55.7g

Fat

15.9g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry quinoa

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Rinse the quinoa under cold water, then combine with 0.5 cup of water in a small pot, bring to a boil, reduce heat, and simmer covered for 15 minutes.
2
While quinoa cooks, season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
3
Heat the olive oil in a medium skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.
4
Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
5
Remove the chicken from the heat, let it rest for 3 minutes, then slice it into thin strips.
6
Dice the cucumber and halve the cherry tomatoes.
7
In a large bowl, toss the fresh baby spinach, cucumber, and tomatoes with the fresh lemon juice.
8
Fluff the cooked quinoa with a fork and add it to the bowl, then top with the sliced lemon-herb chicken.