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 diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp chopped fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 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

Tender grilled chicken breast tossed with fluffy quinoa and crisp garden vegetables in a zesty lemon-herb vinaigrette for a refreshing and vibrant bite.

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NUTRITION

Protein

49.4g

Fat

21.5g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp chopped fresh parsley

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 with half of the sea salt, black pepper, and dried oregano.
2
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into bite-sized pieces.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining sea salt, black pepper, and oregano 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 ingredients until thoroughly coated, then gently fold in the sliced grilled chicken.
6
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld together.