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: 5 oz Chicken Breast; 1.25 cups Cooked Quinoa; 2 cups Fresh Baby Spinach; 1/2 medium Avocado; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 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

Tender grilled chicken breast served over a bed of quinoa and fresh baby spinach, tossed in a velvety avocado-yogurt dressing for a satisfying, creamy finish.

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NUTRITION

Protein

52.4g

Fat

41.8g

Carbs

63.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.25 cups Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 medium Avocado

2 tbsp Non-fat Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, mash the avocado in a small bowl and whisk in the Greek yogurt, lemon juice, and olive oil until the texture is smooth and creamy.
4
In a large mixing bowl, combine the warm cooked quinoa and fresh baby spinach so the heat slightly wilts the leaves.
5
Pour the avocado dressing over the quinoa and spinach mixture, tossing thoroughly to ensure every leaf is coated.
6
Slice the grilled chicken breast into thin strips.
7
Serve the creamy quinoa salad in a large bowl, top with the sliced chicken, and sprinkle with pumpkin seeds for a satisfying crunch.