YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Spinach and Quinoa-Pasta Salad
Enjoy a vibrant and protein-rich lunch featuring a perfectly grilled chicken breast served atop a fresh salad of baby spinach, fluffy quinoa, and a touch of whole wheat pasta for texture. Finished with a light olive oil dressing, this meal is both flavorful and balanced.
INGREDIENTS
4 oz Chicken Breast
1 cup Baby Spinach
1/2 cup Cooked Quinoa
1/8 cup Cooked Whole Wheat Pasta
1 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the 4 oz chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, prepare your salad by combining 1 cup of baby spinach, 1/2 cup of cooked quinoa, and 1/8 cup of cooked whole wheat pasta in a bowl.
Drizzle the salad with 1 teaspoon of olive oil and toss gently to combine.
Slice the grilled chicken breast and serve atop the mixed salad.
Enjoy your balanced, protein-packed lunch!