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 Baby spinach; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.5 oz Feta cheese; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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

Pan-seared chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty, bright lemon-herb vinaigrette.

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NUTRITION

Protein

51.5g

Fat

17.4g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.5 oz Feta cheese

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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 heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.
5
Slice the cooked chicken into bite-sized strips and add them to the bowl with the vegetables and quinoa.
6
Pour the lemon-garlic dressing over the salad and toss gently to ensure everything is well coated.
7
Top the salad with crumbled feta cheese and serve immediately.