Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

Tender chicken breast pan-seared until golden, served over a fragrant lemon-herb quinoa pilaf with vibrant sautéed spinach.

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NUTRITION

466kcal
Protein
44.7g
Fat
12.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.33 cup Dry quinoa

0.66 cup Water

1 tsp Olive oil

1 cup Fresh spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Rinse quinoa under cold water. In a small pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

  • 2

    Season chicken breast with half of the salt and pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sear chicken for 6-7 minutes per side until cooked through and golden brown. Remove and let rest.

  • 4

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add spinach to the skillet and toss until wilted.

  • 6

    Fluff the cooked quinoa with a fork. Fold in the lemon juice, zest, chopped parsley, wilted spinach, and remaining salt and pepper.

  • 7

    Slice the chicken and serve over the warm quinoa pilaf.

Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Pilaf with Pan-Seared Chicken

Tender chicken breast pan-seared until golden, served over a fragrant lemon-herb quinoa pilaf with vibrant sautéed spinach.

NUTRITION

466kcal
Protein
44.7g
Fat
12.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.33 cup Dry quinoa

0.66 cup Water

1 tsp Olive oil

1 cup Fresh spinach

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Rinse quinoa under cold water. In a small pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

  • 2

    Season chicken breast with half of the salt and pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sear chicken for 6-7 minutes per side until cooked through and golden brown. Remove and let rest.

  • 4

    In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add spinach to the skillet and toss until wilted.

  • 6

    Fluff the cooked quinoa with a fork. Fold in the lemon juice, zest, chopped parsley, wilted spinach, and remaining salt and pepper.

  • 7

    Slice the chicken and serve over the warm quinoa pilaf.