Name: Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup cooked Quinoa; 2 cups raw Spinach; 1/2 cup Cherry Tomatoes; 1/4 cup sliced Cucumber; A few rings Red Onion; 0.75 tbsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette

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 over Quinoa Spinach Salad with Lemon Vinaigrette

Savor a vibrant blend of flavors in this protein-packed salad featuring tender grilled chicken breast atop a refreshing mix of quinoa, spinach, cherry tomatoes, cucumber, and red onion, all lightly drizzled with a zesty lemon vinaigrette.

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NUTRITION

Protein

46.9g

Fat

17.3g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups raw Spinach

1/2 cup Cherry Tomatoes

1/4 cup sliced Cucumber

A few rings Red Onion

0.75 tbsp Olive Oil

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.
3
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest before slicing.
4
In a large bowl, combine the cooked quinoa, spinach, cherry tomatoes, cucumber, and red onion.
5
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
6
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
7
Slice the grilled chicken breast and place it on top of the salad.
8
Serve immediately and enjoy this balanced, flavorful lunch.