Name: Lemon-Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup cooked quinoa; 1 cup baby spinach; 0.5 cup sliced cucumber; 0.25 cup halved cherry tomatoes; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped fresh parsley

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

Sautéed chicken breast seasoned with zesty lemon and herbs, served over a bed of fluffy quinoa and crisp garden vegetables for a refreshing finish.

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NUTRITION

Protein

44.2g

Fat

11.3g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.25 cup cooked quinoa

1 cup baby spinach

0.5 cup sliced cucumber

0.25 cup halved cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp Dijon mustard

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

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PREPARATION

1
Season the chicken breast evenly with dried oregano, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin 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.
4
While the chicken cooks, whisk together the fresh lemon juice and Dijon mustard in a small bowl to create a light dressing.
5
Place the baby spinach and cooked quinoa in a serving bowl, then top with the sliced cucumber and halved cherry tomatoes.
6
Slice the cooked chicken into strips and place it over the vegetables.
7
Drizzle the lemon-mustard dressing over the bowl and garnish with chopped fresh parsley.