Name: Lemon-Herb Chicken with 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 tbsp Extra virgin olive oil; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 1 clove 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 with Quinoa Salad

Pan-seared chicken breast seasoned with zest and herbs served over a vibrant quinoa salad tossed with crisp cucumbers and tangy lemon.

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NUTRITION

Protein

49.2g

Fat

15.6g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, dried oregano, and fresh lemon zest.
2
Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is cooking, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced garlic, and chopped fresh parsley in a large mixing bowl.
5
Drizzle the fresh lemon juice over the quinoa mixture and toss thoroughly to ensure the salad is well-coated and bright.
6
Remove the chicken from the pan and let it rest for 3 minutes to lock in the juices, then slice it into thin strips and serve immediately over the quinoa salad.