Name: Grilled Chicken Breast with Spinach Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup Baby Spinach; 5 Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt & Pepper to taste; 1 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Savor a perfectly grilled chicken breast paired with a refreshing quinoa salad loaded with baby spinach and cherry tomatoes, all brightened by a zesty lemon-olive oil dressing. This clean, balanced dish is designed to fuel your day with lean protein and vibrant, nutrient-rich veggies.

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NUTRITION

Protein

45.1g

Fat

11.9g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Baby Spinach

5 Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

1 tsp Garlic Powder

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and garlic powder. Optionally, drizzle with a tiny bit of olive oil to prevent sticking.
3
Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let rest for a few minutes before slicing.
4
In a bowl, combine the cooked quinoa, baby spinach, and cherry tomatoes.
5
Prepare the dressing by whisking together olive oil and lemon juice, then season lightly with salt and pepper.
6
Drizzle the dressing over the salad and toss gently to combine.
7
Slice the grilled chicken and serve it on top of or alongside the quinoa salad.