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; 0.5 cup cooked quinoa; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp diced red onion; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 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 Salad

Pan-seared chicken breast and fluffy quinoa tossed with crisp cucumbers, tomatoes, and a zesty lemon-herb vinaigrette for a bright and refreshing bite.

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NUTRITION

Protein

49.7g

Fat

21.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp diced red onion

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with the dried oregano, sea salt, and black pepper.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken is cooking, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a large mixing bowl to create the vinaigrette.
4
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, diced red onion, and chopped fresh parsley to the bowl with the vinaigrette and toss until thoroughly combined.
5
Remove the chicken from the skillet and let it rest for 3 minutes before slicing it into thin strips or bite-sized pieces.
6
Transfer the quinoa salad to a serving plate and top with the sliced lemon-herb chicken.