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 cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp feta cheese; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

51.1g

Fat

15.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp feta cheese

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized cubes.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and minced red onion.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Add the cubed chicken to the quinoa and vegetable mixture.
7
Drizzle the dressing over the salad and toss thoroughly to ensure everything is well-coated.
8
Garnish with crumbled feta cheese and chopped fresh parsley before serving.