Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.2 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 1 tablespoon Lemon Juice

Grilled 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 Chicken Breast with Quinoa Spinach Salad

Lemon-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and fresh baby spinach with a zesty vinaigrette.

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NUTRITION

Protein

40.4g

Fat

20.9g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, black pepper, and a touch of minced garlic.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the salad base by combining the cooked quinoa, raw baby spinach, and halved cherry tomatoes in a large mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.
5
Drizzle the vinaigrette over the salad components and toss gently to combine.
6
Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.
7
Top the quinoa spinach salad with the sliced grilled chicken and serve immediately.