Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked quinoa; 0.5 cup Diced cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 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 bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

54.5g

Fat

21.9g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and half of the dried oregano.
2
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
3
Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into bite-sized strips.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, the remaining dried oregano, and chopped parsley.
5
Fold the cooked quinoa, diced cucumber, and halved cherry tomatoes into the dressing until every grain is well-coated.
6
Divide the quinoa mixture into meal prep containers and top with the sliced chicken for a perfect high-protein lunch.