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 cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.25 cup fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Pan-seared chicken breast tossed with fluffy quinoa and crisp vegetables in a zesty lemon-herb vinaigrette for a refreshing and vibrant crunch.

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NUTRITION

Protein

49.7g

Fat

21.5g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup fresh parsley

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides 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
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley to the bowl.
6
Add the sliced chicken to the bowl and toss all ingredients thoroughly until well combined and coated in the lemon-herb dressing.