Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

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

Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

Grilled chicken breast served over fluffy quinoa and baby spinach, topped with a hand-chopped salsa for a zesty, refreshing finish.

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NUTRITION

282kcal
Protein
39.3g
Fat
5.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Diced Roma Tomato

1 tbsp Diced Red Onion

1 tbsp Fresh Lime Juice

1 tbsp Chopped Cilantro

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper before grilling until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to rest for five minutes then slice into thin strips.

  • 3

    Prepare the fresh salsa by combining the diced tomato, red onion, chopped cilantro, and lime juice in a small bowl.

  • 4

    Place the fresh baby spinach in the base of a serving bowl and top with the warm cooked quinoa.

  • 5

    Arrange the sliced grilled chicken over the quinoa and finish by spooning the fresh salsa over the entire bowl.

Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

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

Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Salsa

Grilled chicken breast served over fluffy quinoa and baby spinach, topped with a hand-chopped salsa for a zesty, refreshing finish.

NUTRITION

282kcal
Protein
39.3g
Fat
5.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Diced Roma Tomato

1 tbsp Diced Red Onion

1 tbsp Fresh Lime Juice

1 tbsp Chopped Cilantro

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper before grilling until the internal temperature reaches 165°F.

  • 2

    Allow the chicken to rest for five minutes then slice into thin strips.

  • 3

    Prepare the fresh salsa by combining the diced tomato, red onion, chopped cilantro, and lime juice in a small bowl.

  • 4

    Place the fresh baby spinach in the base of a serving bowl and top with the warm cooked quinoa.

  • 5

    Arrange the sliced grilled chicken over the quinoa and finish by spooning the fresh salsa over the entire bowl.