Name: Grilled Lemon Pepper Chicken with Quinoa and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 1 tablespoon Lemon Juice; 0.5 cup Cucumber

Grilled Lemon Pepper Chicken with Quinoa and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken with Quinoa and Spinach Salad

Tender chicken breast grilled with zesty lemon and cracked black pepper, served over a bed of fluffy quinoa and fresh baby spinach with a bright citrus finish.

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NUTRITION

Protein

35.2g

Fat

19.4g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

1 tablespoon Lemon Juice

0.5 cup Cucumber

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PREPARATION

1
Season the chicken breast with fresh lemon zest, cracked black pepper, and a pinch of sea salt.
2
Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a small amount of oil.
3
Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumbers.
5
Whisk together the extra virgin olive oil and lemon juice in a small jar to create a light vinaigrette.
6
Slice the grilled chicken into thin strips against the grain.
7
Toss the salad ingredients with the vinaigrette and top with the warm grilled chicken strips.