Name: Grilled Chicken Breast with Crisp Spinach Salad and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 0.5 cup sliced Cucumber; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crisp Spinach Salad and Quinoa

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 Crisp Spinach Salad and Quinoa

Lemon-marinated chicken breast grilled until juicy and served over a bed of fresh baby spinach and fluffy quinoa with a bright, zesty vinaigrette.

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NUTRITION

Protein

49.1g

Fat

15.8g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup sliced Cucumber

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.
3
While chicken is grilling, whisk together the olive oil and lemon juice in a small bowl.
4
In a large bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.
5
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
6
Slice the grilled chicken and place it on top of the salad to serve.