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: 110g Chicken Breast; 1/2 cup cooked Quinoa; 2 cups Baby Spinach; 2 tbsp Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1 tbsp Slivered Almonds; 1 tbsp Lemon Juice; 1 clove Garlic

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

Lemon-marinated chicken breast grilled until juicy and served over a creamy quinoa and spinach salad, finished with a handful of toasted almond slivers.

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NUTRITION

Protein

34.9g

Fat

17.1g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

110g Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Season the chicken breast with salt, pepper, and half of the lemon juice.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.
3
Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
4
In a small bowl, whisk together the Greek yogurt, the remaining olive oil, remaining lemon juice, and minced garlic to create a creamy dressing.
5
In a large bowl, combine the cooked quinoa and baby spinach.
6
Pour the yogurt dressing over the quinoa and spinach, tossing well until the leaves are slightly wilted and coated.
7
Top the salad with the sliced grilled chicken and sprinkle with slivered almonds for a nutty crunch.