Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, finished with a drizzle of creamy lemon tahini dressing.

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NUTRITION

538kcal
Protein
52.8g
Fat
22.6g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 tablespoons Tahini

1 teaspoon Extra Virgin Olive Oil

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly brush with the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

  • 5

    In a large salad bowl, toss the fresh spinach, cooked quinoa, and halved cherry tomatoes together.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad bed.

  • 7

    Drizzle the creamy lemon tahini dressing over the dish and serve immediately.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Tahini Dressing

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, finished with a drizzle of creamy lemon tahini dressing.

NUTRITION

538kcal
Protein
52.8g
Fat
22.6g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 tablespoons Tahini

1 teaspoon Extra Virgin Olive Oil

2 cups Fresh Spinach

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly brush with the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

  • 5

    In a large salad bowl, toss the fresh spinach, cooked quinoa, and halved cherry tomatoes together.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad bed.

  • 7

    Drizzle the creamy lemon tahini dressing over the dish and serve immediately.