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 broccoli florets; 1 tsp extra virgin olive oil; 1 tbsp feta cheese; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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 seasoned with zesty lemon and fresh herbs served over fluffy quinoa with vibrant steamed broccoli and a sprinkle of salty feta.

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NUTRITION

Protein

53.0g

Fat

15.3g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

1 tsp extra virgin olive oil

1 tbsp feta cheese

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Season the chicken breast evenly on both sides with the dried oregano, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and cook for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.
6
In a small bowl, whisk together the lemon juice and chopped fresh parsley.
7
Place the cooked quinoa in a bowl, top with the sliced chicken and steamed broccoli, then drizzle with the lemon-parsley mixture and finish with crumbled feta cheese.