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; 0.5 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 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

Zesty lemon-marinated chicken breast grilled to perfection and tossed with fluffy quinoa and crisp cucumbers in a vibrant herb vinaigrette.

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NUTRITION

Protein

49.2g

Fat

20.8g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 clove garlic

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.
2
Heat a non-stick skillet or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley.
5
Once the chicken has rested for 5 minutes, slice it into thin strips.
6
Pour the dressing over the quinoa mixture and toss well to coat.
7
Top the salad with the sliced chicken and serve immediately.