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 cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 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 Bowl

Pan-seared chicken breast and fluffy quinoa tossed with crisp garden vegetables and a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

50.4g

Fat

11.8g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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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°F.
3
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, diced cucumber, and finely diced red onion.
5
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic until emulsified.
6
Drizzle the lemon-herb vinaigrette over the quinoa and vegetable mixture, tossing thoroughly to coat the leaves and grains.
7
Divide the quinoa salad into serving bowls and top with the sliced chicken breast.