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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Enjoy a vibrant lunch featuring succulent grilled chicken paired with a refreshing quinoa spinach salad. The salad's creamy dressing, made from nonfat Greek yogurt blended with olive oil and avocado, perfectly contrasts the tender grill marks on the chicken. Combined with crunchy walnuts sprinkled on top, each bite delivers a harmonious balance of textures and flavors.

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NUTRITION

754kcal
Protein
45g
Fat
43.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

2 cups Spinach

1/4 cup Nonfat Greek Yogurt

1.5 tbsp Olive Oil

1/4 Avocado

1 serving (approx 14g) Walnuts

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for 5-7 minutes per side or until fully cooked and have clear grill marks. Remove and let rest.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa and fresh spinach. Dice the avocado and add it to the bowl.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt and olive oil to create a creamy dressing.

  • 6

    Pour the dressing over the quinoa and spinach mixture, tossing well to coat evenly.

  • 7

    Plate the salad and top with the grilled chicken, then sprinkle the chopped walnuts over the top.

  • 8

    Serve immediately and enjoy your nutritious, balanced lunch.

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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Enjoy a vibrant lunch featuring succulent grilled chicken paired with a refreshing quinoa spinach salad. The salad's creamy dressing, made from nonfat Greek yogurt blended with olive oil and avocado, perfectly contrasts the tender grill marks on the chicken. Combined with crunchy walnuts sprinkled on top, each bite delivers a harmonious balance of textures and flavors.

NUTRITION

754kcal
Protein
45g
Fat
43.4g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

2 cups Spinach

1/4 cup Nonfat Greek Yogurt

1.5 tbsp Olive Oil

1/4 Avocado

1 serving (approx 14g) Walnuts

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for 5-7 minutes per side or until fully cooked and have clear grill marks. Remove and let rest.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa and fresh spinach. Dice the avocado and add it to the bowl.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt and olive oil to create a creamy dressing.

  • 6

    Pour the dressing over the quinoa and spinach mixture, tossing well to coat evenly.

  • 7

    Plate the salad and top with the grilled chicken, then sprinkle the chopped walnuts over the top.

  • 8

    Serve immediately and enjoy your nutritious, balanced lunch.