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 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp feta cheese; 1 tbsp 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

Pan-seared chicken breast marinated in zesty lemon and fresh herbs, served over a bed of fluffy quinoa with crisp cucumbers and juicy cherry tomatoes.

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NUTRITION

Protein

52.4g

Fat

15.3g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp feta cheese

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, fresh oregano, and lemon zest.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
5
In a serving bowl, combine the cooked quinoa with lemon juice and freshly chopped parsley, tossing to incorporate.
6
Top the quinoa with the sliced chicken, diced cucumber, and halved cherry tomatoes.
7
Sprinkle the crumbled feta cheese over the top and serve immediately.