Name: Lemon-Herb Greek Chicken Bowl
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 tsp Extra virgin olive oil; 1 oz Feta cheese; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 4 whole Kalamata olives; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken Bowl

Pan-seared chicken breast seasoned with zesty lemon and oregano, served over fluffy quinoa with crisp cucumbers and salty feta.

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NUTRITION

Protein

53.4g

Fat

20.8g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 oz Feta cheese

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

4 whole Kalamata olives

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
5
Place the cooked quinoa in the bottom of a serving bowl as the base.
6
Once the chicken is finished, let it rest for 2 minutes before slicing it into thin strips.
7
Arrange the sliced chicken, diced cucumber, cherry tomatoes, red onion, and kalamata olives in sections over the quinoa.
8
Crumble the feta cheese over the top and drizzle the entire bowl with fresh lemon juice.
9
Garnish with freshly chopped parsley and serve immediately.