Name: Lemon-Herb Chicken with 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 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 cup Cucumber; 0.25 cup Cherry tomatoes; 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 Chicken with Quinoa Salad

Tender chicken breast pan-seared with aromatic oregano and bright lemon, served over a refreshing quinoa salad tossed with crisp cucumbers.

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NUTRITION

Protein

49.0g

Fat

14.5g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Fresh parsley

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PREPARATION

1
Pat the chicken breast dry and season both sides evenly with the sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and cook 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 and halve the cherry tomatoes.
5
In a medium mixing bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, chopped fresh parsley, lemon juice, and lemon zest.
6
Toss the quinoa salad thoroughly to ensure the lemon juice and zest are well distributed.
7
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.
8
Plate the quinoa salad and top with the sliced lemon-herb chicken for a clean, energizing lunch.