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 quinoa; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 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

Pan-seared chicken breast seasoned with zesty lemon and aromatic herbs, served over fluffy quinoa with a crisp, refreshing cucumber and tomato salad.

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NUTRITION

Protein

49.7g

Fat

11.7g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

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PREPARATION

1
Mince the garlic and finely chop the fresh parsley.
2
Season the chicken breast evenly on both sides with sea salt, black pepper, dried oregano, and the minced garlic.
3
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
4
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.
5
While the chicken is cooking, fluff the pre-cooked quinoa in a bowl and toss it with half of the lemon juice and the fresh parsley.
6
Dice the cucumber into bite-sized pieces and halve the cherry tomatoes.
7
Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.
8
Assemble the bowl by placing the quinoa at the base and topping it with the sliced chicken, cucumber, and tomatoes.
9
Drizzle the remaining lemon juice over the entire bowl and serve immediately.