Name: Grilled Chicken Breast with Creamy Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.7 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Spinach; 0.25 cup Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tbsp Pumpkin Seeds; 0.5 cup Cherry Tomatoes; 1 tbsp Lemon Juice

Grilled Chicken Breast with Creamy Quinoa Spinach 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 Creamy Quinoa Spinach Salad

Lemon-herb grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a creamy Greek yogurt dressing with a hint of toasted pepitas.

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NUTRITION

Protein

40.4g

Fat

20.5g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

3.7 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Spinach

0.25 cup Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

0.25 medium Avocado

1 tbsp Pumpkin Seeds

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and olive oil until smooth to create the creamy dressing.
4
In a large salad bowl, combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced avocado.
5
Pour the creamy dressing over the salad mixture and toss gently until all ingredients are evenly coated.
6
Slice the grilled chicken breast into strips and arrange them over the top of the salad.
7
Sprinkle the pumpkin seeds over the dish for a final toasted crunch.