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; 0.25 cup Quinoa; 2 tsp Extra virgin olive oil; 1 cup Baby spinach; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano; 1 clove Garlic

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 and fluffy quinoa tossed with crisp cucumbers and a bright lemon-herb dressing for a refreshing post-workout meal.

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NUTRITION

Protein

48.6g

Fat

17.5g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

2 tsp Extra virgin olive oil

1 cup Baby spinach

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Rinse the quinoa under cold water and place it in a small pot with 0.5 cup of water.
2
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3
Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried oregano.
4
Heat 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through and golden brown.
5
While the chicken cooks, whisk together the remaining 1 teaspoon of olive oil, lemon juice, minced garlic, and the remaining herbs and spices in a small bowl.
6
Dice the cucumber and halve the cherry tomatoes.
7
Once the chicken is done, let it rest for 3 minutes before slicing it into strips.
8
Assemble the bowl by placing the cooked quinoa on a bed of baby spinach.
9
Top with the diced cucumber, cherry tomatoes, and sliced chicken.
10
Drizzle the lemon-herb dressing over the entire bowl and enjoy immediately.