YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Spinach and Quinoa
A refreshing, light salad featuring perfectly grilled chicken breast, fresh spinach, and fluffy quinoa tossed in a zesty lemon-olive oil dressing. Enjoy a vibrant mix of textures and flavors that satisfy your lunch cravings while aligning with your nutritional goals.
INGREDIENTS
2 oz Chicken Breast
1 cup Spinach
1/2 cup Cooked Quinoa
1 tbsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, prepare the salad base by placing fresh spinach in a bowl.
In a separate pot, prepare quinoa as per package instructions if not pre-cooked; allow it to cool slightly.
Slice the grilled chicken into strips and add to the spinach along with the quinoa.
In a small bowl, whisk together olive oil and lemon juice to create a zesty dressing.
Drizzle the dressing over the salad and toss gently to combine all ingredients.
Serve immediately and enjoy your nutritious lunch.