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

Sautéed chicken breast tossed with fluffy quinoa and vibrant vegetables in a zesty lemon-herb vinaigrette for a refreshing and filling lunch.

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NUTRITION

Protein

51.2g

Fat

24g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp chopped fresh parsley

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Heat a skillet over medium-high heat with 0.5 tbsp of olive oil and cook the chicken for 6-7 minutes per side until golden and cooked through.
3
While the chicken cooks, whisk together the fresh lemon juice and the remaining 0.5 tbsp of olive oil in a small bowl.
4
In a large mixing bowl, combine the fluffy cooked quinoa, diced cucumber, halved cherry tomatoes, and fresh parsley.
5
Slice the cooked chicken into bite-sized pieces and add it to the quinoa mixture.
6
Pour the lemon-herb dressing over the salad and toss well to ensure everything is evenly coated.
7
Top with the crumbled feta cheese and serve immediately or chill for a meal-prep option.