Name: Lemon-Herb Chicken and Quinoa Bowl
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; 1 tsp extra virgin olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 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 Bowl

Sautéed lemon-marinated chicken breast served over fluffy quinoa with a crisp cucumber and tomato salad for a bright, refreshing crunch.

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NUTRITION

Protein

50.1g

Fat

11.9g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

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
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
5
While the chicken rests, dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the lemon juice and chopped fresh parsley.
6
Place the warm cooked quinoa in a serving bowl, top with the sliced chicken, and finish with the fresh vegetable salad mixture.