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 lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 cup baby spinach; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tsp minced 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 lemon-herb vinaigrette for a bright and refreshing finish.

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NUTRITION

Protein

50.6g

Fat

21.1g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp minced garlic

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PREPARATION

1
Season the chicken breast evenly with the dried oregano and half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes per side.
3
While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped parsley in a small bowl to create the dressing.
4
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and baby spinach.
5
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.
6
Pour the dressing over the quinoa and vegetable mixture, tossing well to coat, and top with the warm sliced chicken.