YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa Pilaf and Sautéed Spinach
Savor a beautifully balanced dinner featuring a tender, herb-marinated grilled chicken breast paired with a fluffy quinoa pilaf accented by crunchy almonds, fresh alfalfa sprouts, and a hint of crisp apple. Finished with a bed of lightly sautéed spinach and a refreshing lemon drizzle, this dish delivers a perfect harmony of flavors and textures.
INGREDIENTS
7 oz Chicken Breast
3/4 cup dry Quinoa (yields about 1 cup cooked)
2 cups cooked Spinach
0.5 oz Sliced Almonds
1/2 cup Alfalfa Sprouts
1/4 cup Diced Apple
1/2 Lemon (zest and juice)
1 tbsp Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Start by marinating the chicken breast with a drizzle of olive oil, minced garlic, lemon zest, salt, and pepper. Let it rest while you prepare the pilaf.
Rinse the quinoa thoroughly. In a medium saucepan, combine the quinoa with water (or low-sodium broth for extra flavor) and bring to a simmer. Once boiling, lower the heat and cover, cooking until the quinoa is tender and water is absorbed, about 15 minutes.
When the quinoa is nearly done, stir in the diced apple and sliced almonds, allowing the flavors to meld.
Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breast for about 6-7 minutes per side, or until fully cooked and juicy.
In a skillet, add a small drizzle of olive oil and lightly sauté the spinach just until wilted. Season with a pinch of salt and pepper.
To plate, start with a serving of the quinoa pilaf, place the grilled chicken breast on top, and arrange the sautéed spinach on the side. Garnish with a scattering of alfalfa sprouts and a squeeze of fresh lemon juice over the chicken for brightness.
Serve immediately and enjoy this nutrient-packed, balanced dinner.