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; 0.5 cup Diced cucumber; 0.5 cup Halved cherry tomatoes; 2 tbsp Chopped fresh parsley; 0.5 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 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

Tender pan-seared chicken breast served over a bright, zesty quinoa salad tossed with crisp cucumbers and fresh garden herbs.

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NUTRITION

Protein

49.6g

Fat

14.9g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Diced cucumber

0.5 cup Halved cherry tomatoes

2 tbsp Chopped fresh parsley

0.5 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 Minced garlic

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and minced garlic to create the dressing.
4
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped parsley to the bowl with the dressing.
5
Toss the salad thoroughly until all ingredients are well-coated and the flavors are combined.
6
Slice the warm pan-seared chicken into thin strips and serve immediately over the chilled quinoa salad.