Name: Lemon Herb Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounce Chicken breast; 1 tbsp Quinoa; 1 cup Baby spinach; 0.5 cup Cucumber; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Avocado oil

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 aromatic herbs, served over a bed of fluffy quinoa and crisp, refreshing cucumbers.

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NUTRITION

Protein

37.5g

Fat

4.9g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

4 ounce Chicken breast

1 tbsp Quinoa

1 cup Baby spinach

0.5 cup Cucumber

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the edges are golden.
4
While the chicken cooks, dice the cucumber and finely chop the fresh parsley.
5
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
6
Assemble the bowl by placing the baby spinach and cooked quinoa at the base.
7
Top with the sliced chicken and diced cucumbers.
8
Drizzle the fresh lemon juice over the entire bowl and garnish with the chopped parsley before serving.