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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Grilled chicken breast served over a bed of quinoa and fresh spinach, tossed in a zesty lemon-yogurt dressing for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

497kcal
Protein
38.6g
Fat
25.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1/4 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a touch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, half of the olive oil, and a pinch of salt to create the creamy dressing.

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh spinach, and diced avocado.

  • 5

    Drizzle the remaining olive oil and the prepared yogurt dressing over the salad and toss until the spinach is slightly wilted and evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it warm over the creamy quinoa salad.

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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Grilled chicken breast served over a bed of quinoa and fresh spinach, tossed in a zesty lemon-yogurt dressing for a velvety finish.

NUTRITION

497kcal
Protein
38.6g
Fat
25.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1/4 cup Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1/4 medium Avocado

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a touch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, half of the olive oil, and a pinch of salt to create the creamy dressing.

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh spinach, and diced avocado.

  • 5

    Drizzle the remaining olive oil and the prepared yogurt dressing over the salad and toss until the spinach is slightly wilted and evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it warm over the creamy quinoa salad.