Name: Grilled Chicken and Quinoa Power Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 2 cups Baby Spinach; 0.5 cup diced Cucumber; 0.5 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon crumbled Feta Cheese; 1 tablespoon Lemon Juice

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 Power Salad

Grilled chicken breast and fluffy quinoa tossed with fresh spinach and tomatoes, finished with a zesty lemon-herb vinaigrette and a sprinkle of salty feta.

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NUTRITION

Protein

35.4g

Fat

16.5g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

0.5 cup diced Cucumber

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon crumbled Feta Cheese

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
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, whisk together the extra virgin olive oil and lemon juice in a small bowl to create the dressing.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.
5
Slice the grilled chicken into thin strips or bite-sized pieces.
6
Drizzle the dressing over the salad and toss gently to coat all ingredients.
7
Top the salad with the sliced chicken and a sprinkle of crumbled feta cheese before serving.