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: 5 ounces Chicken Breast; 1 cup Cooked Quinoa; 1/2 medium Avocado; 1.5 tablespoons Extra Virgin Olive Oil; 15 grams Walnuts; 2 cups Baby Spinach; 1 tablespoon Lemon Juice

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

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a rich avocado-lemon dressing with toasted walnuts.

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NUTRITION

Protein

46.4g

Fat

50g

Carbs

53.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cooked Quinoa

1/2 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

15 grams Walnuts

2 cups Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is grilling, prepare the quinoa according to package instructions or use pre-cooked quinoa.
4
In a small mixing bowl, mash the avocado with the lemon juice and half of the olive oil until a creamy consistency is reached.
5
Combine the baby spinach and cooked quinoa in a large salad bowl, drizzling with the remaining olive oil and tossing gently.
6
Fold the creamy avocado mixture into the quinoa and spinach until the greens are well coated.
7
Slice the grilled chicken into strips and arrange them over the salad.
8
Top the dish with chopped walnuts for a satisfying toasted finish.