Name: Lemon-Herb Chicken and Quinoa Bowl
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 oz feta cheese; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Bowl

Pan-seared chicken breast seasoned with zesty lemon and oregano, served over fluffy quinoa with crisp cucumbers and salty feta cheese.

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NUTRITION

Protein

54.0g

Fat

18.3g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken breast dry and season both sides with dried oregano, minced garlic, sea salt, and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
5
While the chicken rests, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
6
Assemble the bowl by placing the cooked quinoa at the base and topping it with the fresh vegetables and sliced chicken.
7
Finish the dish by sprinkling crumbled feta cheese over the top and drizzling with fresh lemon juice.