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 diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 1 tbsp fresh parsley; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 1 tsp garlic powder

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

Sautéed chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb dressing that provides a bright and refreshing crunch.

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NUTRITION

Protein

49.5g

Fat

14.3g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp fresh parsley

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, sea salt, and black pepper.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
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, fresh lemon juice, and dried oregano to create the dressing.
5
Add the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and fresh parsley to the bowl with the dressing.
6
Toss the salad ingredients thoroughly until everything is well coated.
7
Fold in the sliced chicken pieces and serve immediately while the chicken is still warm.