Name: Grilled Chicken Spinach Salad with Roasted Peppers and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Spinach; 0.25 cup Roasted Red Peppers; 0.25 cup Nonfat Greek Yogurt; 0.5 cup Fresh Strawberries; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Spinach Salad with Roasted Peppers and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Roasted Peppers and Quinoa

Grilled chicken and quinoa tossed with roasted peppers and spinach, finished with a lemon-yogurt dressing and sweet sliced berries.

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NUTRITION

Protein

42.6g

Fat

10.4g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Spinach

0.25 cup Roasted Red Peppers

0.25 cup Nonfat Greek Yogurt

0.5 cup Fresh Strawberries

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with salt and pepper, then grill over medium-high heat until fully cooked and juices run clear.
2
Slice the grilled chicken into thin strips and set aside.
3
Whisk together the Greek yogurt, lemon juice, and olive oil in a small bowl until the dressing is smooth and creamy.
4
Combine the fresh baby spinach, cooked quinoa, and roasted red peppers in a large salad bowl.
5
Top the salad base with the warm grilled chicken strips and fresh sliced strawberries.
6
Drizzle the lemon-yogurt dressing over the salad and serve immediately.