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; 1 tbsp lemon juice; 1 tbsp fresh parsley; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 cup baby spinach; 0.5 oz feta cheese

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 crisp cucumbers and juicy tomatoes.

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NUTRITION

Protein

52.1g

Fat

16.0g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup cucumber

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 oz feta cheese

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.
2
Mince the garlic clove and chop the fresh parsley.
3
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and minced garlic, cooking for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
5
In a large bowl, layer the baby spinach and warm cooked quinoa.
6
Top the quinoa with the cooked chicken, diced cucumber, and cherry tomatoes.
7
Drizzle the entire bowl with fresh lemon juice and garnish with chopped parsley and crumbled feta cheese.
8
Toss gently before serving to combine the flavors.