Name: Greek Chicken and Quinoa Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Quinoa, cooked; 0.5 cup Cucumber, diced; 0.5 cup Cherry tomatoes, halved; 2 tbsp Red onion, minced; 3 whole Kalamata olives, pitted; 1 tbsp Feta cheese, crumbled; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Chicken and Quinoa Bowls

Pan-seared oregano chicken served over fluffy quinoa with crisp cucumbers and salty olives, finished with a bright lemon-herb drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

20.6g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa, cooked

0.5 cup Cucumber, diced

0.5 cup Cherry tomatoes, halved

2 tbsp Red onion, minced

3 whole Kalamata olives, pitted

1 tbsp Feta cheese, crumbled

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and half of the dried oregano.
2
Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.
3
While the chicken cooks, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, and the remaining dried oregano in a small bowl.
4
Once the chicken has rested for 3 minutes, slice it into thin strips or bite-sized cubes.
5
Build the bowl by placing the cooked quinoa at the bottom and arranging the chicken, cucumber, cherry tomatoes, red onion, and olives on top.
6
Garnish with the crumbled feta cheese and drizzle the lemon-herb dressing over the bowl just before serving.