Name: Grilled Chicken Breast with Creamy Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup Cooked Quinoa; 2 cups Baby Spinach; 2 tbsp Non-fat Plain Greek Yogurt; 1 tbsp Extra Virgin Olive Oil; 1/4 medium Avocado; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder

Grilled Chicken Breast with Creamy 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 Chicken Breast with Creamy Quinoa Spinach Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty Greek yogurt dressing with buttery avocado.

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NUTRITION

Protein

39.9g

Fat

25.2g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cooked Quinoa

2 cups Baby Spinach

2 tbsp Non-fat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.
3
In a small bowl, whisk together the Greek yogurt, olive oil, and lemon juice to create the creamy dressing.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, and diced avocado.
5
Pour the dressing over the quinoa mixture and toss gently until the spinach is slightly wilted and everything is coated.
6
Slice the grilled chicken and serve it warm on top of the quinoa spinach salad.