Name: Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 2.25 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 0.5 cup Sliced Cucumber

Grilled Chicken Breast over Quinoa Spinach Salad with Lemon Vinaigrette

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 over Quinoa Spinach Salad with Lemon Vinaigrette

Tender grilled chicken served over fluffy quinoa and baby spinach, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

Protein

39.8g

Fat

16g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

2.25 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

0.5 cup Sliced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
3
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, and sliced cucumbers.
5
Slice the grilled chicken into strips.
6
Drizzle the vinaigrette over the salad base and toss gently to coat the leaves.
7
Top the salad with the sliced chicken and enjoy immediately.