Name: Lemon Herb Chicken & Quinoa Bowls
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 tbsp extra virgin olive oil; 1 cup English cucumber; 0.5 cup cherry tomatoes; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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 & Quinoa Bowls

Tender chicken breast pan-seared with aromatic herbs and lemon, served over fluffy quinoa with a crisp cucumber and tomato salad.

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NUTRITION

Protein

54.7g

Fat

14.9g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 cup English cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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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
Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
4
While the chicken is cooking, dice the cucumber and halve the cherry tomatoes.
5
In a small bowl, whisk together the lemon juice, minced garlic, and chopped fresh parsley.
6
Toss the cucumber and tomatoes with the lemon-garlic dressing.
7
Slice the cooked chicken into strips.
8
Assemble the bowl by placing the fluffy cooked quinoa at the base, topped with the sliced chicken and the fresh cucumber-tomato salad.