Name: Grilled Chicken Spinach Salad with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.7 ounces Grilled Chicken Breast; 2 cups Fresh Spinach; 1/4 cup Cooked Quinoa; 1 tablespoon Nonfat Greek Yogurt; 1/2 cup Sliced Strawberries; 1/2 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken Spinach Salad with 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 Quinoa

Grilled chicken breast and fluffy quinoa served over a bed of fresh spinach, all tossed in a creamy lemon-yogurt dressing.

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NUTRITION

Protein

37.8g

Fat

7.2g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Grilled Chicken Breast

2 cups Fresh Spinach

1/4 cup Cooked Quinoa

1 tablespoon Nonfat Greek Yogurt

1/2 cup Sliced Strawberries

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and olive oil to create a smooth dressing.
5
Combine the fresh spinach and cooked quinoa in a large salad bowl and toss with half of the dressing.
6
Top the salad with the sliced grilled chicken and fresh strawberries.
7
Drizzle the remaining dressing over the top and serve immediately.