Name: Greek Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked quinoa; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 0.5 oz crumbled feta cheese; 3 whole pitted kalamata olives; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 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

Greek Chicken and Quinoa Bowl

Pan-seared oregano chicken served over fluffy quinoa with a crisp cucumber-tomato salad and tangy feta cheese.

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NUTRITION

Protein

50.1g

Fat

16.0g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

0.5 oz crumbled feta cheese

3 whole pitted kalamata olives

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with dried oregano, sea salt, and black pepper on both sides.
2
Heat extra virgin olive oil in a medium skillet over medium-high heat and sear the chicken for 6 minutes per side until golden brown and cooked through.
3
In a small mixing bowl, combine the diced cucumber, halved cherry tomatoes, and minced red onion with fresh lemon juice.
4
Place the cooked quinoa in a serving bowl and top with the sliced pan-seared chicken.
5
Arrange the fresh vegetable salad, crumbled feta cheese, and pitted kalamata olives over the quinoa base.
6
Serve immediately while the chicken is warm and the vegetables are crisp and refreshing.