Name: Grilled Chicken Breast with Spinach Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 1/3 cup cooked Quinoa; 1 cup Baby Spinach; 1 serving (approx. 50g) Cherry Tomatoes; 0.3 ounce Feta Cheese; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; Salt and Pepper to taste

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 light and refreshing lunch featuring perfectly grilled chicken breast paired with a vibrant spinach quinoa salad. The tart burst of lemon and a hint of olive oil elevate the freshness of crisp spinach and juicy cherry tomatoes, creating a balanced meal that's both satisfying and energizing.

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NUTRITION

Protein

31.5g

Fat

14.7g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/3 cup cooked Quinoa

1 cup Baby Spinach

1 serving (approx. 50g) Cherry Tomatoes

0.3 ounce Feta Cheese

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat the grill over medium-high heat.
2
Season the chicken breast with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side, or until fully cooked.
4
Meanwhile, in a bowl, combine the cooked quinoa, baby spinach, and halved cherry tomatoes.
5
Crumble the feta cheese over the salad.
6
In a small container, whisk together olive oil and lemon juice to create a light dressing.
7
Drizzle the dressing over the salad and toss gently to combine.
8
Slice the grilled chicken and serve atop or alongside the spinach quinoa salad.