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; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 1 cup fresh baby spinach; 0.5 oz crumbled feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove minced 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 fresh herbs served over a fluffy quinoa base with crisp cucumbers and juicy cherry tomatoes.

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NUTRITION

Protein

52.4g

Fat

15.2g

Carbs

27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

1 cup fresh baby spinach

0.5 oz crumbled feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove minced garlic

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
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 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.
4
While the chicken cooks, whisk together the fresh lemon juice and minced garlic in a small bowl to create a light dressing.
5
In a large serving bowl, combine the cooked quinoa, fresh baby spinach, diced cucumber, and halved cherry tomatoes.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.
7
Top the quinoa mixture with the sliced chicken, drizzle with the lemon-garlic dressing, and garnish with crumbled feta cheese before serving.