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; 0.25 cup dry quinoa; 2 tsp olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 0.25 tsp garlic powder

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

Seared lemon-herb chicken breast served over fluffy quinoa with crisp cucumbers and juicy tomatoes in a bright citrus dressing.

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NUTRITION

Protein

50.6g

Fat

16.5g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

2 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.25 tsp garlic powder

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PREPARATION

1
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes until fluffy.
2
Pat the chicken breast dry and season both sides evenly with the sea salt, black pepper, garlic powder, and dried oregano.
3
Heat 1 tsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
5
In a small jar or bowl, whisk together the remaining 1 tsp of olive oil, lemon juice, and chopped fresh parsley to create a zesty dressing.
6
Slice the rested chicken into strips and assemble the bowl by layering the quinoa, fresh vegetables, and chicken, then drizzling the dressing over the top.