Grilled Chicken Breast with Creamy Quinoa Spinach Salad

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

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, tossed in a zesty lemon-yogurt dressing for a bright, creamy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
37.9g
Fat
19.1g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup cooked Quinoa

2 cups Baby Spinach

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 oz Avocado

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and half of the minced garlic.

  • 2

    Heat one teaspoon of olive oil in a grill pan or skillet 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, prepare the dressing by whisking together the Greek yogurt, lemon juice, the remaining minced garlic, and the remaining teaspoon of olive oil in a small bowl.

  • 4

    In a large mixing bowl, combine the cooked quinoa and baby spinach, then toss thoroughly with the creamy yogurt dressing until the spinach begins to slightly wilt.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the quinoa and spinach mixture, top with the sliced chicken and fresh avocado, and serve immediately.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

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

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, tossed in a zesty lemon-yogurt dressing for a bright, creamy finish.

NUTRITION

470kcal
Protein
37.9g
Fat
19.1g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup cooked Quinoa

2 cups Baby Spinach

2 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 oz Avocado

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and half of the minced garlic.

  • 2

    Heat one teaspoon of olive oil in a grill pan or skillet 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, prepare the dressing by whisking together the Greek yogurt, lemon juice, the remaining minced garlic, and the remaining teaspoon of olive oil in a small bowl.

  • 4

    In a large mixing bowl, combine the cooked quinoa and baby spinach, then toss thoroughly with the creamy yogurt dressing until the spinach begins to slightly wilt.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Plate the quinoa and spinach mixture, top with the sliced chicken and fresh avocado, and serve immediately.