YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Spinach Quinoa Salad
Enjoy a refreshing and balanced lunch featuring succulent grilled chicken breast paired with a light spinach quinoa salad. The tender chicken is seasoned perfectly and served alongside a medley of fresh spinach, juicy cherry tomatoes, and perfectly cooked quinoa, dressed with olive oil and a squeeze of lemon for a zesty finish.
INGREDIENTS
120 grams Chicken Breast
1 cup Fresh Spinach
1/2 cup Cooked Quinoa
1/2 cup Cherry Tomatoes
2/3 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with a pinch of salt and pepper.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, prepare the salad by placing spinach, cooked quinoa, and cherry tomatoes in a large bowl.
Drizzle the salad with extra virgin olive oil and fresh lemon juice, and toss lightly to combine.
Once the chicken is done, let it rest for a few minutes before slicing it into strips.
Top the spinach quinoa salad with the grilled chicken slices, and serve immediately.