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 fresh parsley; 1 tbsp lemon juice; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 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 chicken breast tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

49.3g

Fat

14.9g

Carbs

28.2g

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 fresh parsley

1 tbsp lemon juice

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
3
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it into bite-sized cubes.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped fresh parsley.
5
In a small bowl, whisk together the lemon juice and extra virgin olive oil until the dressing is well emulsified.
6
Add the cubed chicken to the quinoa mixture, pour the lemon-herb dressing over the top, and toss everything together until thoroughly combined.