Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Fresh parsley; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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 tossed with fluffy quinoa and crisp garden vegetables in a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

55.0g

Fat

22.1g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the pan, let it rest for 5 minutes, then dice it into bite-sized pieces.
4
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic.
5
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh parsley to the bowl.
6
Add the diced chicken to the bowl and toss everything together until the salad is thoroughly coated in the dressing.