Name: Chicken and Chickpea Feta Quinoa Salad
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; 0.25 cup canned chickpeas; 0.5 oz feta cheese; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Chicken and Chickpea Feta Quinoa Salad

Pan-seared chicken breast tossed with fluffy quinoa, crisp cucumbers, and briny feta in a bright lemon-herb vinaigrette.

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NUTRITION

Protein

54.8g

Fat

16.1g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup canned chickpeas

0.5 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is cooking, dice the cucumber and halve the cherry tomatoes.
4
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and finely chopped fresh parsley to create the dressing.
5
Rinse and drain the canned chickpeas, then add them to the bowl along with the cooked quinoa, cucumber, and tomatoes.
6
Slice the cooked chicken into bite-sized strips and add them to the salad.
7
Gently fold in the crumbled feta cheese and toss everything together until well combined and coated in the dressing.