Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Quinoa (cooked); 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Fresh parsley; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 zesty lemon-herb dressing for a bright and refreshing bite.

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NUTRITION

Protein

54.9g

Fat

13.7g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Quinoa (cooked)

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat a medium non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized cubes.
4
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.
5
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped fresh parsley.
6
Add the sliced chicken to the bowl, drizzle with the lemon dressing, and toss thoroughly to combine all the ingredients.