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; 0.75 cup cooked quinoa; 0.25 tsp olive oil; 1 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

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 chicken breast seared with aromatic oregano and tossed with fluffy quinoa and crisp cucumbers for a refreshing, protein-packed bite.

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NUTRITION

Protein

52.5g

Fat

9.6g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup cooked quinoa

0.25 tsp olive oil

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
Remove the chicken from the heat and let it rest on a cutting board for 5 minutes before dicing into bite-sized cubes.
5
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped fresh parsley.
6
Add the diced chicken to the bowl and drizzle the fresh lemon juice over the top.
7
Toss all of the ingredients together until the salad is well combined and serve immediately.