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; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb dressing for a bright and refreshing bite.

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NUTRITION

Protein

50.8g

Fat

24.1g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with the dried oregano and half of the sea salt and black pepper.
2
Heat a skillet over medium-high heat with 0.5 tbsp of the olive oil and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
4
In a large bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, and the remaining salt and pepper to create the dressing.
5
Add the cooked quinoa, diced cucumber, halved tomatoes, and chopped parsley to the bowl and toss until well combined.
6
Slice the cooked chicken into thin strips and place them on top of the quinoa salad.
7
Garnish with crumbled feta cheese and serve.