Name: Oven-Baked Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.2 cup Quinoa (cooked); 1 cup Baby spinach; 0.25 cup Cucumber; 1 tbsp Lemon juice; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano; 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

Oven-Baked Chicken and Quinoa Salad

Oven-baked chicken breast sliced over a bed of fluffy quinoa and fresh greens, finished with a bright lemon-herb dressing for a crisp and satisfying lunch.

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NUTRITION

Protein

51.0g

Fat

8.7g

Carbs

12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.2 cup Quinoa (cooked)

1 cup Baby spinach

0.25 cup Cucumber

1 tbsp Lemon juice

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
3
Place the chicken on the baking sheet and bake for 18 to 20 minutes until the internal temperature reaches 165°F.
4
While the chicken cooks, toss the cooked quinoa, baby spinach, and diced cucumber in a medium serving bowl.
5
In a small jar or bowl, whisk together the lemon juice and extra virgin olive oil until the dressing is emulsified.
6
Remove the chicken from the oven, let it rest for 5 minutes to keep it juicy, then slice it into thin strips.
7
Arrange the sliced chicken over the quinoa and greens, drizzle with the lemon dressing, and garnish with fresh chopped parsley.