Name: Grilled Chicken Breast with Quinoa and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken Breast (~198g); 1/2 cup cooked Quinoa (~93g); 2 cups raw Spinach (~60g); 1/2 cup Cherry Tomatoes (~75g); 1/4 cup Cucumber (~40g); 1 tsp Olive Oil (~4.5g); 1 tbsp Lemon Juice (~15g); Salt & Pepper to taste

Grilled Chicken Breast with Quinoa and 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 Quinoa and Spinach Salad

A vibrant, protein-packed lunch featuring juicy grilled chicken breast paired with fluffy quinoa and a crisp spinach salad tossed with cherry tomatoes, cucumber, and a zesty olive oil-lemon dressing. Perfectly balanced for a nutritious and satisfying midday meal.

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NUTRITION

Protein

66.9g

Fat

13.8g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (~198g)

1/2 cup cooked Quinoa (~93g)

2 cups raw Spinach (~60g)

1/2 cup Cherry Tomatoes (~75g)

1/4 cup Cucumber (~40g)

1 tsp Olive Oil (~4.5g)

1 tbsp Lemon Juice (~15g)

Salt & Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt, pepper, and a light sprinkle of your preferred spices.
3
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.
5
In a large bowl, combine fresh spinach, halved cherry tomatoes, and sliced cucumber.
6
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.
7
Toss the salad with the dressing until well combined.
8
Plate the grilled chicken alongside a serving of quinoa and top with the fresh spinach salad.
9
Serve immediately and enjoy!