Name: Grilled Chicken Breast with Creamy Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 tbsp Plain Nonfat Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1/4 medium Avocado; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Enjoy a light yet satisfying lunch featuring tender grilled chicken breast paired with a creamy quinoa spinach salad. Fresh spinach, nutty quinoa, a zesty lemon-olive oil dressing, and a hint of creaminess from Greek yogurt combine beautifully for a dish that's as nourishing as it is delicious.

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NUTRITION

Protein

38.1g

Fat

24.2g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Plain Nonfat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked and juices run clear.
3
Meanwhile, in a bowl, combine the cooked quinoa and fresh spinach.
4
In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, and lemon juice to create a light, creamy dressing. Adjust salt and pepper as needed.
5
Slice the avocado and gently fold it into the quinoa salad.
6
Once the chicken is ready, slice it into strips and place over the salad. Drizzle the dressing over the top.
7
Serve immediately and enjoy your nutritious lunch.