Name: Grilled Chicken Breast with Spinach Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 cup Cherry Tomatoes, halved

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Lemon-marinated chicken breast grilled to perfection and tossed with fluffy quinoa and fresh baby spinach, finished with a bright and zesty citrus dressing.

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NUTRITION

Protein

31.2g

Fat

9.6g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 cup Cherry Tomatoes, halved

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and a teaspoon of lemon juice.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken rests, combine the cooked quinoa, raw baby spinach, and halved cherry tomatoes in a large mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil and the remaining lemon juice to create the dressing.
5
Slice the grilled chicken into thin strips.
6
Pour the dressing over the quinoa and spinach mixture, tossing gently to coat the leaves.
7
Top the salad with the sliced chicken breast and serve immediately.