Grilled Chicken Breast over Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast over Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Quinoa Spinach Salad

Grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

406kcal
Protein
42.3g
Fat
14.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/2 cup Sliced Cucumber

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the lemon juice and olive oil to create a light vinaigrette.

  • 4

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber to the bowl and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 6

    Garnish with the pumpkin seeds for a satisfying, toasted crunch.

Grilled Chicken Breast over Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast over Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Quinoa Spinach Salad

Grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a sprinkle of toasted pumpkin seeds.

NUTRITION

406kcal
Protein
42.3g
Fat
14.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/2 cup Sliced Cucumber

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the lemon juice and olive oil to create a light vinaigrette.

  • 4

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber to the bowl and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 6

    Garnish with the pumpkin seeds for a satisfying, toasted crunch.