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; 0.25 cup Cooked quinoa; 1 cup Cucumber; 0.5 cup Cherry tomatoes; 1 cup Arugula; 1 tbsp Red onion; 0.5 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 Salad

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

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NUTRITION

Protein

48.1g

Fat

9.9g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked quinoa

1 cup Cucumber

0.5 cup Cherry tomatoes

1 cup Arugula

1 tbsp Red onion

0.5 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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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 non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, dice the cucumber into small cubes, halve the cherry tomatoes, and finely mince the red onion.
4
In a small glass jar or bowl, whisk together the olive oil and lemon juice until well combined to create the dressing.
5
Transfer the cooked chicken to a cutting board and let it rest for 3 minutes before slicing into thin strips.
6
In a large mixing bowl, combine the arugula, cooked quinoa, cucumber, tomatoes, and red onion.
7
Drizzle the dressing over the salad and toss gently to coat all ingredients.
8
Top the salad with the sliced chicken and a sprinkle of chopped fresh parsley before serving.