Name: Grilled Chicken Breast with Quinoa Spinach Salad and Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/4 cup Roasted Chickpeas; 2 cups Fresh Baby Spinach; 2 tbsp Extra Virgin Olive Oil; 1/2 medium Avocado; 1 tbsp Chopped Walnuts; 1 tbsp Lemon Juice

Grilled Chicken Breast with Quinoa Spinach Salad and Roasted Chickpeas

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 and Roasted Chickpeas

Grilled chicken breast served over a bed of quinoa and fresh spinach, tossed with lemon dressing and finished with chickpeas roasted until they are perfectly crisp.

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NUTRITION

Protein

54.7g

Fat

52.4g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

2 cups Fresh Baby Spinach

2 tbsp Extra Virgin Olive Oil

1/2 medium Avocado

1 tbsp Chopped Walnuts

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chickpeas dry with a paper towel, toss them with a drizzle of olive oil and sea salt, then roast for 20 minutes until they are perfectly crisp.
3
Season the chicken breast with salt, pepper, and garlic powder while the chickpeas roast.
4
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
In a large bowl, combine the cooked quinoa, fresh spinach, and chopped walnuts.
6
Whisk together the remaining olive oil and lemon juice to create a simple dressing, then toss it with the quinoa mixture.
7
Slice the grilled chicken and place it on top of the salad along with the sliced avocado and the roasted chickpeas.