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 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp chopped fresh parsley; 0.5 oz crumbled feta cheese

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

Pan-seared chicken breast served over fluffy quinoa with crisp cucumbers and tangy lemon dressing for a refreshing lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.5g

Fat

15g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp chopped fresh parsley

0.5 oz crumbled feta cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, whisk together the fresh lemon juice and extra virgin olive oil until emulsified.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped fresh parsley to the bowl, tossing well to ensure everything is coated in the dressing.
6
Transfer the quinoa salad to a serving bowl, top with the sliced chicken strips, and garnish with crumbled feta cheese.