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 Quinoa; 1 tsp Extra virgin olive oil; 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; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 cup Baby spinach; 1 tbsp 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 herb chicken served over fluffy quinoa and crisp vegetables, finished with a bright lemon vinaigrette for a refreshing bite.

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NUTRITION

Protein

51.7g

Fat

20.6g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

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

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 cup Baby spinach

1 tbsp Feta cheese

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PREPARATION

1
Season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.
2
Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
While the chicken cooks, whisk together the remaining 1 teaspoon of olive oil and the lemon juice in a small bowl to create the dressing.
5
Dice the cucumber and halve the cherry tomatoes.
6
In a large serving bowl, layer the baby spinach and cooked quinoa.
7
Slice the cooked chicken into strips and place on top of the quinoa.
8
Add the cucumber and cherry tomatoes to the bowl.
9
Drizzle the lemon dressing over the entire bowl and garnish with crumbled feta cheese before serving.