Name: Grilled Chicken Breast with Fresh Spinach and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Fresh Spinach; 0.8 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Feta Cheese

Grilled Chicken Breast with Fresh Spinach and 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 Fresh Spinach and Quinoa Salad

Tender grilled chicken breast served over a bed of fresh spinach and fluffy quinoa, finished with a squeeze of lemon and a sprinkle of salty feta.

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NUTRITION

Protein

42.0g

Fat

11.6g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

0.8 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Feta Cheese

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken rests, whisk together the lemon juice and olive oil in a small bowl to create a light dressing.
5
In a large salad bowl, combine the fresh spinach and cooked quinoa.
6
Drizzle the dressing over the spinach and quinoa, tossing gently to coat the leaves.
7
Slice the grilled chicken into strips and place them on top of the salad.
8
Finish the dish by sprinkling the crumbled feta cheese over the top for a salty bite.