Grilled Chicken Breast with Spinach Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Tender chicken breast grilled with lemon and garlic, tossed with fluffy quinoa and fresh spinach for a light lunch with a zesty citrus finish.

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NUTRITION

343kcal
Protein
38.1g
Fat
10.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and remaining garlic in a large bowl.

  • 4

    Add the cooked quinoa and baby spinach to the bowl, tossing well until the spinach begins to wilt slightly from the warmth of the quinoa.

  • 5

    Slice the grilled chicken into strips and serve on top of the quinoa salad.

Grilled Chicken Breast with Spinach Quinoa Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Tender chicken breast grilled with lemon and garlic, tossed with fluffy quinoa and fresh spinach for a light lunch with a zesty citrus finish.

NUTRITION

343kcal
Protein
38.1g
Fat
10.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the minced garlic.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and remaining garlic in a large bowl.

  • 4

    Add the cooked quinoa and baby spinach to the bowl, tossing well until the spinach begins to wilt slightly from the warmth of the quinoa.

  • 5

    Slice the grilled chicken into strips and serve on top of the quinoa salad.