Name: Lemon Herb Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup dry quinoa; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp fresh parsley; 1 clove garlic; 0.5 tsp dried oregano; 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 Salad

Pan-seared chicken breast served over a bed of fluffy quinoa and crisp garden vegetables, all tossed in a bright, zesty lemon-herb vinaigrette that adds a refreshing zing.

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NUTRITION

Protein

42.8g

Fat

21.1g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the quinoa and combine with 0.5 cup of water in a small pot; bring to a boil, then simmer covered for 15 minutes.
2
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
3
Heat 0.5 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then finely chop the fresh parsley.
5
In a small bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, and minced garlic to create the dressing.
6
Fluff the cooked quinoa with a fork and toss it in a large bowl with the chopped vegetables, parsley, and prepared dressing.
7
Slice the cooked chicken into strips and serve it over the quinoa salad for a vibrant and satisfying meal.