Name: Lemon Herb Chicken and 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 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 grilled chicken breast tossed with fluffy quinoa and crisp vegetables in a zesty lemon-herb vinaigrette for a refreshing and vibrant midday meal.

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NUTRITION

Protein

49.4g

Fat

21.1g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt, black pepper, and dried oregano.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Transfer the chicken to a cutting board 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, fresh lemon juice, minced garlic, and the remaining salt, pepper, and oregano to create the vinaigrette.
5
In a large bowl or portable container, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
6
Add the sliced chicken to the salad and drizzle with the lemon-herb vinaigrette.
7
Toss gently to ensure all ingredients are evenly coated and store in the refrigerator until ready to enjoy.