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; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Fresh parsley; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 clove Garlic

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 and a zesty lemon-herb vinaigrette for a bright, refreshing bite.

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NUTRITION

Protein

49.8g

Fat

22.6g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Fresh parsley

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt, black pepper, and dried oregano.
2
Heat half of the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the dressing in a large mixing bowl by whisking together the remaining olive oil, lemon juice, lemon zest, and minced garlic.
4
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped parsley to the mixing bowl with the dressing, tossing thoroughly to combine.
5
Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.
6
Plate the quinoa salad and top with the sliced lemon-herb chicken, garnishing with an extra sprinkle of parsley if desired.