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

Herb-marinated chicken breast grilled until juicy and served over a fluffy quinoa and spinach salad with a dollop of zesty yogurt dressing and buttery avocado.

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NUTRITION

567kcal
Protein
38.3g
Fat
29.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Nonfat Greek Yogurt

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken rests, whisk together the Greek yogurt, lemon juice, and the remaining olive oil in a large mixing bowl to create the dressing.

  • 5

    Add the cooked quinoa and baby spinach to the bowl, tossing thoroughly until the spinach is slightly wilted and the quinoa is well-coated.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Transfer the quinoa salad to a plate, top with the sliced chicken, and finish with fresh avocado slices.

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

Herb-marinated chicken breast grilled until juicy and served over a fluffy quinoa and spinach salad with a dollop of zesty yogurt dressing and buttery avocado.

NUTRITION

567kcal
Protein
38.3g
Fat
29.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Nonfat Greek Yogurt

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken rests, whisk together the Greek yogurt, lemon juice, and the remaining olive oil in a large mixing bowl to create the dressing.

  • 5

    Add the cooked quinoa and baby spinach to the bowl, tossing thoroughly until the spinach is slightly wilted and the quinoa is well-coated.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Transfer the quinoa salad to a plate, top with the sliced chicken, and finish with fresh avocado slices.