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 Boneless skinless chicken breast; 0.5 cup Cooked quinoa; 1 cup Baby spinach; 0.5 cup Diced cucumber; 0.5 cup Halved cherry tomatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Raw honey; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 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 served over a vibrant bed of quinoa and fresh vegetables, all tossed in a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

50.8g

Fat

21.2g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked quinoa

1 cup Baby spinach

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Raw honey

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 tsp Dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium heat with a small spray of oil and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, raw honey, and Dijon mustard in a small bowl.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, diced cucumber, halved cherry tomatoes, and fresh parsley.
5
Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.
6
Add the sliced chicken to the salad bowl, drizzle with the lemon-herb vinaigrette, and toss everything together until well-coated and fresh.