Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

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

Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

Grilled chicken breast marinated in lemon and garlic, served over a bed of quinoa stirred with baby spinach and non-fat Greek yogurt for a velvety finish.

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NUTRITION

481kcal
Protein
47.9g
Fat
15.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Non-fat Plain Greek Yogurt

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 Lemon, juiced

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, minced garlic, lemon juice, salt, and pepper.

  • 2

    Marinate the chicken breast in the lemon-garlic mixture for at least 15 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, heat the remaining 1 teaspoon of olive oil in a pan over medium heat and sauté the spinach until just wilted.

  • 5

    In a mixing bowl, combine the cooked quinoa, sautéed spinach, and Greek yogurt, stirring until the quinoa is creamy and well-coated.

  • 6

    Slice the grilled chicken and serve it over the creamy spinach quinoa.

Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

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

Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Creamy Quinoa and Spinach

Grilled chicken breast marinated in lemon and garlic, served over a bed of quinoa stirred with baby spinach and non-fat Greek yogurt for a velvety finish.

NUTRITION

481kcal
Protein
47.9g
Fat
15.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Non-fat Plain Greek Yogurt

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 Lemon, juiced

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together 1 teaspoon of olive oil, minced garlic, lemon juice, salt, and pepper.

  • 2

    Marinate the chicken breast in the lemon-garlic mixture for at least 15 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, heat the remaining 1 teaspoon of olive oil in a pan over medium heat and sauté the spinach until just wilted.

  • 5

    In a mixing bowl, combine the cooked quinoa, sautéed spinach, and Greek yogurt, stirring until the quinoa is creamy and well-coated.

  • 6

    Slice the grilled chicken and serve it over the creamy spinach quinoa.