Power-Packed Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Power-Packed Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Power-Packed Chicken and Quinoa Bowl

Pan-seared chicken breast and fluffy quinoa tossed with crisp cucumbers and vibrant cherry tomatoes for a refreshing yet hearty post-workout meal.

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NUTRITION

508kcal
Protein
50.9g
Fat
21.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

  • 2

    Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 3

    While the chicken rests, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

  • 4

    In a large bowl, layer the fresh baby spinach and top with the warm cooked quinoa.

  • 5

    Slice the rested chicken into strips and place it over the quinoa alongside the tomatoes, cucumber, and sliced avocado.

  • 6

    Drizzle the entire bowl with fresh lemon juice and toss gently before serving.

Power-Packed Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Power-Packed Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Power-Packed Chicken and Quinoa Bowl

Pan-seared chicken breast and fluffy quinoa tossed with crisp cucumbers and vibrant cherry tomatoes for a refreshing yet hearty post-workout meal.

NUTRITION

508kcal
Protein
50.9g
Fat
21.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.

  • 2

    Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

  • 3

    While the chicken rests, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

  • 4

    In a large bowl, layer the fresh baby spinach and top with the warm cooked quinoa.

  • 5

    Slice the rested chicken into strips and place it over the quinoa alongside the tomatoes, cucumber, and sliced avocado.

  • 6

    Drizzle the entire bowl with fresh lemon juice and toss gently before serving.