Name: Lemon Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 tsp extra virgin olive oil; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 1 cup baby spinach; 0.5 oz feta cheese; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp fine sea salt; 0.25 tsp ground black pepper

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 Bowl

Pan-seared chicken breast seasoned with zesty lemon and fresh herbs served over fluffy quinoa with a crisp cucumber and tomato salad.

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NUTRITION

Protein

51.4g

Fat

15.1g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

0.5 cup cucumber

1 cup baby spinach

0.5 oz feta cheese

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp fine sea salt

0.25 tsp ground black pepper

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PREPARATION

1
Season the chicken breast evenly with the dried oregano, fine sea salt, and ground black pepper.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat until it begins to shimmer.
3
Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
4
While the chicken is cooking, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
5
In a large mixing bowl, combine the baby spinach, tomatoes, and cucumber, then toss thoroughly with the fresh lemon juice.
6
Remove the chicken from the pan, let it rest for 2 minutes, then slice it into thin strips.
7
Assemble the bowl by placing the cooked quinoa at the bottom, topping with the lemon-dressed salad and sliced chicken, and garnishing with the crumbled feta cheese.