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; 1 tsp olive oil; 1 tsp olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp fresh parsley; 1 cup baby spinach

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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50g

Fat

16.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 cup baby spinach

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
2
Heat one teaspoon of olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
4
Transfer the chicken to a clean cutting board and let it rest for 5 minutes to lock in the juices before dicing into bite-sized pieces.
5
In a large mixing bowl, whisk together the remaining teaspoon of olive oil and the fresh lemon juice until well combined.
6
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped parsley, and baby spinach to the bowl.
7
Add the diced chicken to the bowl and toss all ingredients thoroughly until the salad is evenly coated in the lemon dressing.