Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.25 cup cooked quinoa; 0.25 cup cooked chickpeas; 0.25 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 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

Tender poached chicken thighs tossed with fluffy quinoa and crisp vegetables in a zesty lemon-herb dressing for a bright and refreshing finish.

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NUTRITION

Protein

46.2g

Fat

23.5g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked quinoa

0.25 cup cooked chickpeas

0.25 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Place chicken thighs in a pot and cover with water; simmer gently for 15 minutes until tender and cooked through.
2
Remove chicken from the liquid, let it cool slightly, and shred into bite-sized pieces using two forks.
3
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and dried oregano.
4
Add the shredded chicken, cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl.
5
Toss all ingredients until thoroughly combined and well-coated with the lemon-herb dressing.
6
Serve immediately at room temperature or refrigerate for one hour to allow the flavors to meld beautifully.