Name: Grilled Chicken Breast with Spinach Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 cup Cherry Tomatoes, halved; 0.5 cup Cucumber, diced

Grilled Chicken Breast with Spinach Quinoa 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 Spinach Quinoa Salad

Lemon-herb grilled chicken served over a vibrant bed of fluffy quinoa and fresh baby spinach, tossed with a zesty vinaigrette and crisp cucumber.

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NUTRITION

Protein

42.9g

Fat

13g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, diced

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is cooking, whisk together the extra virgin olive oil and lemon juice in a large mixing bowl to create the dressing.
4
Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber to the bowl with the dressing.
5
Toss the salad ingredients thoroughly until the spinach is lightly wilted and everything is well coated.
6
Slice the grilled chicken into strips and arrange them on top of the salad to serve.