Seared Chicken Breast with Quinoa Spinach Salad

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

Seared Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa Spinach Salad

Pan-seared chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a zesty lemon-garlic dressing and a pinch of flaky sea salt.

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NUTRITION

550kcal
Protein
46.3g
Fat
21.4g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides generously with sea salt and black pepper.

  • 2

    Heat half of the olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, whisk together the remaining olive oil, lemon juice, and minced garlic in a large mixing bowl to create the dressing.

  • 4

    Add the warm cooked quinoa and fresh baby spinach to the bowl, tossing thoroughly so the greens slightly wilt from the residual heat.

  • 5

    Transfer the quinoa salad to a plate, slice the seared chicken into strips, and lay them over the top before finishing with an extra pinch of sea salt.

Seared Chicken Breast with Quinoa Spinach Salad

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

Seared Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Quinoa Spinach Salad

Pan-seared chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a zesty lemon-garlic dressing and a pinch of flaky sea salt.

NUTRITION

550kcal
Protein
46.3g
Fat
21.4g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the chicken breast dry with a paper towel and season both sides generously with sea salt and black pepper.

  • 2

    Heat half of the olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.

  • 3

    While the chicken cooks, whisk together the remaining olive oil, lemon juice, and minced garlic in a large mixing bowl to create the dressing.

  • 4

    Add the warm cooked quinoa and fresh baby spinach to the bowl, tossing thoroughly so the greens slightly wilt from the residual heat.

  • 5

    Transfer the quinoa salad to a plate, slice the seared chicken into strips, and lay them over the top before finishing with an extra pinch of sea salt.