Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Breast with 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 Quinoa Spinach Salad

Tender grilled chicken breast served over a vibrant bed of quinoa and fresh baby spinach, finished with a zesty lemon-herb vinaigrette and crisp cucumber slices.

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NUTRITION

Protein

42.0g

Fat

15.3g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber in a large mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
5
Toss the salad ingredients with the lemon-olive oil dressing until everything is lightly and evenly coated.
6
Let the grilled chicken rest for 3 minutes before slicing into thin strips.
7
Top the quinoa spinach salad with the sliced chicken and serve immediately.