Name: Lemon-Herb Greek Chicken 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; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp feta cheese; 2 whole kalamata olives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Greek Chicken Bowl

Pan-seared chicken breast marinated in zesty lemon and oregano, served over fluffy quinoa with a crisp, vibrant cucumber and tomato salad.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

17.8g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp feta cheese

2 whole kalamata olives

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
2
Cut the chicken breast into 1-inch pieces and toss them in the marinade until evenly coated.
3
Heat a large non-stick skillet over medium-high heat and add the chicken, cooking for 6 to 8 minutes until golden and cooked through.
4
Divide the cooked quinoa into serving bowls and top with the cooked lemon-herb chicken.
5
Arrange the diced cucumber, halved cherry tomatoes, and sliced red onion alongside the chicken.
6
Sprinkle with crumbled feta cheese and add the Kalamata olives to complete the bowl.