Name: Mediterranean Chicken and Veggie 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; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Feta cheese; 2 tbsp Hummus; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 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

Mediterranean Chicken and Veggie Bowl

Pan-seared chicken breast seasoned with aromatic oregano served over fluffy quinoa with crisp cucumbers and a dollop of creamy hummus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.3g

Fat

20.2g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Feta cheese

2 tbsp Hummus

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken cooks, dice the cucumber and red onion, and halve the cherry tomatoes.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
6
Assemble the bowl by placing the warm cooked quinoa at the bottom.
7
Arrange the sliced chicken, cucumber, cherry tomatoes, and red onion over the quinoa.
8
Top with crumbled feta cheese and a scoop of hummus, then drizzle the entire bowl with fresh lemon juice before serving.