Name: Mediterranean Plant-Based Chicken Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz plant-based chicken strips; 0.5 cup cooked quinoa; 2 tbsp hummus; 0.5 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 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

Mediterranean Plant-Based Chicken Bowl

Sautéed plant-based chicken strips seasoned with aromatic oregano served over fluffy quinoa with a crisp, refreshing cucumber and tomato salad.

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NUTRITION

Protein

35.5g

Fat

19.3g

Carbs

47.1g

SERVINGS

1 serving

INGREDIENTS

6 oz plant-based chicken strips

0.5 cup cooked quinoa

2 tbsp hummus

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium-high heat.
2
Add the plant-based chicken strips to the skillet and season with dried oregano, garlic powder, sea salt, and black pepper.
3
Sauté for 6-8 minutes, stirring occasionally, until the strips are golden brown and slightly crisp on the edges.
4
While the protein cooks, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl with the lemon juice.
5
Place the cooked quinoa in the base of a serving bowl.
6
Arrange the sautéed plant-based chicken and the fresh vegetable salad over the quinoa.
7
Garnish with a dollop of creamy hummus in the center before serving.