Name: Lemon-Herb Chicken & Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked chicken breast; 0.5 cup cooked quinoa; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 cup baby spinach; 0.5 oz feta cheese; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Salad

Tender rotisserie chicken tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb vinaigrette for a refreshing and vibrant midday meal.

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NUTRITION

Protein

51.9g

Fat

24.3g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked chicken breast

0.5 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby spinach

0.5 oz feta cheese

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the pre-cooked chicken breast into bite-sized pieces.
2
Halve the cherry tomatoes and dice the cucumber into small cubes.
3
In a small container or jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
4
In a large bowl or portable meal prep container, combine the baby spinach, cooked quinoa, sliced chicken, tomatoes, and cucumber.
5
Drizzle the lemon-herb dressing over the salad and toss gently until all ingredients are evenly coated.
6
Top with the crumbled feta cheese and serve immediately or refrigerate until ready to eat.