Name: Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 3/4 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tbsp Tahini; 1/2 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Cherry Tomatoes; 1/2 cup Diced Cucumber

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

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 Quinoa Spinach Salad and Lemon Tahini Dressing

Char-grilled chicken breast served over a nutrient-dense quinoa and baby spinach salad, all drizzled with a creamy lemon tahini dressing.

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NUTRITION

Protein

37.6g

Fat

21.4g

Carbs

41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Tahini

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth, adding a splash of water if needed to reach a pourable consistency.
4
In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber.
5
Toss the salad components with half of the prepared lemon tahini dressing.
6
Slice the grilled chicken into thin strips and place them over the salad bed.
7
Drizzle the remaining dressing over the top and serve immediately.