Name: Lemon Herb Chicken and 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; 0.5 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp minced red onion; 2 tbsp chopped fresh parsley; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 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

Lemon Herb Chicken and Quinoa Salad

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and bright lemon-herb dressing for a refreshing and zesty lunch.

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NUTRITION

Protein

49.5g

Fat

21.6g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp minced red onion

2 tbsp chopped fresh parsley

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

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 grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into bite-sized strips.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley.
5
In a small bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice until well emulsified.
6
Drizzle the dressing over the quinoa and vegetable mixture, tossing gently to ensure everything is evenly coated.
7
Top the salad with the sliced chicken and serve immediately, or store in the refrigerator for a meal-prep friendly lunch.