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; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 cup baby kale; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 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 lemon-herb chicken served over fluffy quinoa with crisp cucumbers and juicy cherry tomatoes, finished with a bright and zesty vinaigrette.

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NUTRITION

Protein

50.8g

Fat

21.3g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby kale

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
3
While the chicken cooks, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.
4
In a large serving bowl, combine the cooked quinoa, baby kale, halved cherry tomatoes, and diced cucumber.
5
Slice the cooked chicken into strips and place it on top of the quinoa and vegetable mixture.
6
Drizzle the lemon vinaigrette over the bowl and garnish with freshly chopped parsley before serving.