Name: Grilled Lemon Herb Chicken Breast with Quinoa and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 2 cups Baby Spinach; 1 tbsp Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley; 1 clove Garlic

Grilled Lemon Herb Chicken Breast with Quinoa and 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 Lemon Herb Chicken Breast with Quinoa and Spinach Salad

Lemon-marinated chicken breast grilled to perfection and served over a bed of fluffy quinoa and fresh baby spinach, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

Protein

49.6g

Fat

31.8g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

0.25 medium Avocado

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1 clove Garlic

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PREPARATION

1
Whisk together half the olive oil, lemon juice, minced garlic, and chopped parsley in a small bowl to create a marinade.
2
Coat the chicken breast in the marinade and let it rest for at least 10 minutes to absorb the flavors.
3
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked and lightly charred.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, and sliced avocado.
5
Drizzle the remaining olive oil over the salad mixture and toss gently to combine.
6
Slice the grilled chicken breast into strips and place them over the bed of quinoa and spinach.
7
Top the dish with toasted pumpkin seeds for a satisfying crunch before serving.