Name: Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1.5 tbsp Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

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 Lemon Vinaigrette

Grilled chicken breast served over fluffy quinoa and baby spinach, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

43.4g

Fat

26.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Whisk the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
4
Combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large mixing bowl.
5
Pour the lemon vinaigrette over the salad and toss until the spinach is lightly coated.
6
Slice the grilled chicken into strips and arrange them over the top of the quinoa salad.