Name: Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Sliced Cucumber; 0.5 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette

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 over Quinoa Spinach Salad with Lemon Vinaigrette

Grilled chicken breast served over fluffy quinoa and baby spinach, tossed in a zesty lemon vinaigrette for a bright citrusy finish.

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NUTRITION

Protein

42.4g

Fat

15.7g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, sliced cucumber, and halved cherry tomatoes.
5
Drizzle the vinaigrette over the salad and toss gently to coat the leaves evenly.
6
Slice the grilled chicken into strips and arrange them on top of the salad before serving.