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 diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 fluffy quinoa and crisp garden vegetables tossed in a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

48.9g

Fat

20.9g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp fresh parsley

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast with half the sea salt, black pepper, and dried oregano.
2
Heat a skillet over medium-high heat with half the olive oil and sear the chicken until cooked through, about 6-7 minutes per side.
3
In a large bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and the rest of the salt, pepper, and oregano.
4
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl with the dressing.
5
Toss the salad until well combined and the quinoa is evenly coated.
6
Slice the warm chicken and serve it atop the refreshing quinoa salad.