Name: Grilled Chicken Breast with Quinoa and Fresh Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz Chicken Breast, raw; 0.5 cup Quinoa, cooked; 2 cups Baby Spinach; 0.5 cup Strawberries, sliced; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar; 1 tbsp Slivered Almonds

Grilled Chicken Breast with Quinoa and Fresh Spinach Salad

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 Quinoa and Fresh Spinach Salad

Grilled chicken breast served over fluffy quinoa and a fresh spinach salad with sweet strawberries and crunchy toasted almonds.

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NUTRITION

Protein

33.2g

Fat

22.9g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Chicken Breast, raw

0.5 cup Quinoa, cooked

2 cups Baby Spinach

0.5 cup Strawberries, sliced

1 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tbsp Slivered Almonds

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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 5-6 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the extra virgin olive oil and balsamic vinegar in a small bowl to create the dressing.
4
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, sliced strawberries, and slivered almonds.
5
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
6
Top the salad with the sliced grilled chicken and drizzle the balsamic vinaigrette over the top before serving.