Name: Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 1 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1/2 cup Sliced Cucumber; 1/2 Avocado; 1 tbsp Tahini; 2 tbsp Olive Oil; 2 tbsp Lemon Juice; Salt and Pepper to taste

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

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 Spinach Salad and Lemon Tahini Dressing

Enjoy a vibrant and hearty lunch featuring perfectly grilled chicken breast over a bed of quinoa mixed with fresh baby spinach, juicy cherry tomatoes, crisp cucumber, and creamy avocado. The salad is elevated with a zesty lemon tahini dressing drizzled with olive oil for an extra burst of richness and flavor.

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NUTRITION

Protein

41.1g

Fat

39.8g

Carbs

55.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/2 Avocado

1 tbsp Tahini

2 tbsp Olive Oil

2 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over 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. Once done, let it rest for a few minutes before slicing.
3
In a large bowl, combine the cooked quinoa, baby spinach, cherry tomatoes, cucumber slices, and diced avocado.
4
In a small bowl, whisk together tahini, lemon juice, and olive oil until smooth. Adjust seasoning with salt and pepper as required.
5
Drizzle the dressing over the salad and toss gently to combine all the flavors.
6
Serve the salad on a plate and top with sliced grilled chicken. Enjoy your nutritious and delicious lunch.