Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 25 grams Sliced Avocado; 1/3 cup Cherry Tomatoes; 1/3 cup Diced Cucumber; 1 tablespoon Fresh Lemon Juice

Grilled Chicken Breast with Quinoa 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 Spinach Salad

Tender chicken breast grilled with lemon and oregano, served over a fluffy quinoa and spinach salad with a splash of bright citrus and creamy avocado.

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NUTRITION

Protein

36.6g

Fat

15.9g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

25 grams Sliced Avocado

1/3 cup Cherry Tomatoes

1/3 cup Diced Cucumber

1 tablespoon Fresh Lemon Juice

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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 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large salad bowl.
4
Whisk together the olive oil and lemon juice in a small ramekin to create a light, clean vinaigrette.
5
Toss the salad ingredients with the vinaigrette until the spinach is lightly coated.
6
Slice the grilled chicken breast into strips and arrange them over the salad.
7
Top the dish with the fresh avocado slices and serve immediately.