Name: Grilled Chicken Breast with Spinach and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.35 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1 tbsp Fresh Lemon Juice; 1/2 tsp Extra Virgin Olive Oil

Grilled Chicken Breast with Spinach and Quinoa 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 Spinach and Quinoa Salad

Lemon-herb grilled chicken breast served over a bed of fresh baby spinach and fluffy quinoa, finished with a bright citrus dressing and juicy cherry tomatoes.

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NUTRITION

Protein

34.7g

Fat

7.3g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat until fully cooked, then let it rest for 5 minutes before slicing into thin strips.
3
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes.
4
In a small jar or bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.
5
Pour the dressing over the salad mixture and toss gently to coat the leaves evenly.
6
Top the salad with the sliced grilled chicken and serve immediately while the chicken is still warm.