Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Quinoa Salad with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a bright lemon-herb vinaigrette, finished with a touch of smoky cracked pepper.

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NUTRITION

Protein

28.9g

Fat

7.7g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, approximately 6 minutes per side.
3
Allow the chicken to rest for several minutes before slicing it into bite-sized strips.
4
In a large mixing bowl, whisk together the olive oil, lemon juice, and any desired dried herbs.
5
Fold in the cooked quinoa and baby spinach, tossing until the leaves are lightly coated and slightly wilted.
6
Top the salad with the sliced chicken and serve immediately while the chicken is still warm.