Name: Lemon-Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.25 cup Dry quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 cup Diced cucumber; 0.5 cup Halved cherry tomatoes; 0.25 cup Chopped fresh parsley; 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 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

47.4g

Fat

15.0g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

0.25 cup Chopped fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Rinse the quinoa thoroughly and place in a small pot with 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
2
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken and quinoa cool, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl to create the dressing.
5
Dice the cooled chicken into bite-sized pieces and combine in a large bowl with the cooked quinoa, cucumber, cherry tomatoes, and fresh parsley.
6
Drizzle the lemon-herb dressing over the salad and toss well to ensure every ingredient is coated before packing into a container for work.