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 cup English cucumber; 0.5 cup Cherry tomatoes; 0.25 cup Fresh parsley; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 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

Sautéed chicken breast seasoned with aromatic oregano served over a vibrant quinoa and cucumber salad tossed in a zesty lemon-garlic vinaigrette.

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NUTRITION

Protein

50.5g

Fat

21.2g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup English cucumber

0.5 cup Cherry tomatoes

0.25 cup Fresh parsley

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, diced English cucumber, halved cherry tomatoes, and chopped fresh parsley.
5
Pour the lemon-garlic dressing over the quinoa mixture and toss thoroughly to ensure every grain is coated.
6
Slice the rested chicken breast into thin strips and serve it atop the refreshing quinoa salad.