Name: Grilled Lemon Pepper Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cherry Tomatoes; 0.33 cup Cucumber; 0.5 tsp Black Pepper

Grilled Lemon Pepper Chicken Breast with 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 Lemon Pepper Chicken Breast with Quinoa Spinach Salad

Grilled chicken breast seasoned with lemon and pepper, served over a bed of quinoa and spinach with a bright, citrusy finish.

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NUTRITION

Protein

43.0g

Fat

11.1g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

0.33 cup Cucumber

0.5 tsp Black Pepper

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PREPARATION

1
Marinate the chicken breast with lemon zest, half of the lemon juice, and black pepper for 10 minutes.
2
Heat a grill or non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
3
In a large mixing bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.
4
Whisk together the remaining lemon juice and olive oil to create a simple vinaigrette.
5
Toss the salad ingredients with the dressing until the spinach is lightly coated.
6
Slice the grilled chicken into thin strips and serve immediately over the quinoa salad.