Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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 vinaigrette.

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NUTRITION

Protein

44.9g

Fat

22.0g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until golden brown and cooked through.
3
Remove the chicken from the pan and let it rest for 5 minutes before dicing into bite-sized pieces.
4
In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
5
Add the cooked quinoa, diced chicken, chopped cucumber, halved cherry tomatoes, and chopped fresh parsley to the bowl.
6
Toss all ingredients thoroughly to ensure they are well-coated in the dressing.
7
Garnish with crumbled feta cheese before serving.