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 cherry tomatoes; 0.5 cup cucumber; 1 cup baby spinach; 1 tbsp feta cheese; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

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

Pan-seared chicken breast seasoned with zesty lemon and fresh herbs, served over fluffy quinoa with crisp cucumbers and tangy feta cheese.

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NUTRITION

Protein

52.2g

Fat

19.6g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby spinach

1 tbsp feta cheese

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.
2
Heat one teaspoon of 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, whisk together the lemon juice, the remaining teaspoon of olive oil, and the rest of the oregano in a small bowl to create the dressing.
4
Slice the cooked chicken into thin, bite-sized strips.
5
In a large serving bowl, layer the baby spinach and cooked quinoa, then top with halved cherry tomatoes and diced cucumber.
6
Add the sliced chicken to the bowl, sprinkle with feta cheese, and drizzle the lemon-herb dressing over the top before serving.