Name: Grilled Chicken Breast with Spinach Salad and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Sliced Strawberries; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Balsamic Vinegar

Grilled Chicken Breast with Spinach Salad and Quinoa

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 Salad and Quinoa

Tender grilled chicken breast served over a bed of fresh baby spinach and fluffy quinoa, topped with sweet sliced strawberries and a zesty lemon-herb dressing.

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NUTRITION

Protein

41.4g

Fat

10.8g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Strawberries

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Balsamic Vinegar

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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
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
4
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, and sliced strawberries.
5
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and balsamic vinegar to create the dressing.
6
Drizzle the dressing over the spinach mixture and toss gently to coat.
7
Top the salad with the warm sliced grilled chicken and serve immediately.