Name: Lemon Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Boneless skinless chicken breast; 0.5 cup Cooked quinoa; 1 cup Fresh baby spinach; 0.5 cup Sliced cucumber; 0.25 cup Halved cherry tomatoes; 2 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Bowl

Pan-seared chicken breast seasoned with zesty lemon and fresh herbs served over a bed of fluffy quinoa and crisp garden vegetables.

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NUTRITION

Protein

54.3g

Fat

17.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.5 cup Cooked quinoa

1 cup Fresh baby spinach

0.5 cup Sliced cucumber

0.25 cup Halved cherry tomatoes

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly with dried oregano, garlic powder, sea salt, and black pepper.
2
Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.
4
Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
5
In a small jar or bowl, whisk together the remaining 1 teaspoon of olive oil and the fresh lemon juice.
6
Place the baby spinach and cooked quinoa in a large serving bowl.
7
Arrange the sliced cucumber, halved cherry tomatoes, and sliced chicken on top of the greens and grain.
8
Drizzle the lemon and oil dressing over the bowl and serve immediately.