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 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb vinaigrette for a bright and refreshing finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.0g

Fat

21.0g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
2
Grill or pan-sear the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into bite-sized cubes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano to create the dressing.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl with the dressing.
6
Toss the salad thoroughly until all ingredients are well-combined and coated.
7
Fold in the sliced chicken breast and serve immediately or store in the refrigerator for a cold meal prep option.