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; 0.5 cup cooked quinoa; 1 cup chopped kale; 0.25 cup diced cucumber; 0.25 cup halved cherry tomatoes; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 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 Bowl

Tender pan-seared chicken breast and fluffy quinoa tossed with crisp vegetables in a zesty lemon-herb dressing for a bright and refreshing lunch.

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NUTRITION

Protein

55.9g

Fat

18.1g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup chopped kale

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

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 1 teaspoon of the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken is cooking, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, and the remaining herbs and spices in a small bowl.
4
Place the chopped kale in a large mixing bowl and massage it with a small spoonful of the dressing for 1 minute until it becomes tender and dark green.
5
Remove the chicken from the skillet, let it rest for 3 minutes, then slice it into thin strips.
6
Add the cooked quinoa, diced cucumber, and cherry tomatoes to the bowl with the kale and toss to combine.
7
Top the bowl with the sliced chicken strips and drizzle the remaining lemon-herb dressing over the entire dish before serving.