YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast over Quinoa Spinach Salad
A light and satisfying lunch featuring a perfectly grilled chicken breast atop a refreshing quinoa and spinach salad, accented with juicy cherry tomatoes, crisp red bell peppers, and a zesty lemon vinaigrette. This dish delivers a delicate balance of flavors and textures that will energize your afternoon.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Fresh Spinach
1/4 cup Cherry Tomatoes
1/4 cup Diced Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat and lightly season the chicken breast with salt and pepper.
Grill the chicken breast for about 6-7 minutes on each side until fully cooked and slightly charred. Once done, let it rest for a few minutes before slicing.
In a large bowl, combine the cooked quinoa, fresh spinach, cherry tomatoes, and diced red bell pepper.
Prepare the dressing by whisking together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper.
Drizzle the dressing over the salad and toss gently until the ingredients are well combined.
Slice the grilled chicken breast and place it atop the quinoa spinach salad.
Serve immediately and enjoy this vibrant, nutrient-packed lunch.