Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Sunflower Seeds; 1/2 tsp Dried Oregano

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 fluffy quinoa and fresh spinach with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

43.3g

Fat

17.5g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Sunflower Seeds

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and pepper.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, ensure your quinoa is cooked and fluffy, allowing it to cool slightly.
4
In a large bowl, whisk together the olive oil and lemon juice to create a light vinaigrette.
5
Add the fresh baby spinach and cooked quinoa to the bowl, tossing thoroughly to coat the greens.
6
Slice the grilled chicken into strips and arrange them over the quinoa and spinach bed.
7
Top the dish with toasted sunflower seeds for a light, nutty crunch.