Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Enjoy a refreshingly light yet protein-packed lunch featuring perfectly grilled chicken breast paired with a vibrant spinach quinoa salad accented with creamy feta and hearty chickpeas. The dish is balanced with tangy dressing, making it a satisfying meal for mid-day energy.

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NUTRITION

428kcal
Protein
38.4g
Fat
15g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Baby Spinach

1 ounce Feta Cheese

1/4 cup Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    In a mixing bowl, combine cooked quinoa, baby spinach, crumbled feta, and chickpeas.

  • 4

    Drizzle the olive oil and lemon juice over the salad, tossing gently to mix everything evenly. Season with salt and pepper to taste.

  • 5

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.

Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Enjoy a refreshingly light yet protein-packed lunch featuring perfectly grilled chicken breast paired with a vibrant spinach quinoa salad accented with creamy feta and hearty chickpeas. The dish is balanced with tangy dressing, making it a satisfying meal for mid-day energy.

NUTRITION

428kcal
Protein
38.4g
Fat
15g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Baby Spinach

1 ounce Feta Cheese

1/4 cup Chickpeas

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat the grill to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest before slicing.

  • 3

    In a mixing bowl, combine cooked quinoa, baby spinach, crumbled feta, and chickpeas.

  • 4

    Drizzle the olive oil and lemon juice over the salad, tossing gently to mix everything evenly. Season with salt and pepper to taste.

  • 5

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.