Name: Mediterranean Quinoa Salad with Feta
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 oz feta cheese; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 4 whole kalamata olives; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Mediterranean Quinoa Salad with Feta

Grilled chicken breast tossed with fluffy quinoa, crisp cucumbers, and tangy feta in a zesty lemon-oregano vinaigrette that provides a refreshing crunch.

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NUTRITION

Protein

53.5g

Fat

20.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

4 whole kalamata olives

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and half of the dried oregano.
2
Grill or pan-sear the chicken over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest before dicing into bite-sized pieces.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, remaining dried oregano, and a pinch of salt and pepper to create the dressing.
4
Add the cooked quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, and sliced olives to the bowl.
5
Toss the salad ingredients thoroughly until everything is evenly coated with the lemon-oregano dressing.
6
Gently fold in the diced chicken and crumbled feta cheese to maintain their texture.
7
Garnish with fresh chopped parsley and serve immediately or refrigerate for an hour to let the flavors meld.