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 cup baby spinach; 0.5 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp feta cheese; 2 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

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 fresh herbs served over fluffy quinoa with crisp cucumbers and a bright vinaigrette.

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NUTRITION

Protein

51.6g

Fat

20.7g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp feta cheese

2 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

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PREPARATION

1
Season the chicken breast evenly with garlic powder, dried oregano, sea salt, and black pepper.
2
Heat a skillet over medium heat with one teaspoon of olive oil and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken is cooking, whisk together the remaining teaspoon of olive oil and the lemon juice in a small bowl to create the dressing.
4
In a large serving bowl, layer the fresh baby spinach and the warm cooked quinoa as the base.
5
Slice the cooked chicken into strips and arrange them on top of the quinoa.
6
Add the diced cucumbers and halved cherry tomatoes to the bowl.
7
Drizzle the lemon vinaigrette over the entire bowl and finish by sprinkling with the crumbled feta cheese.