Name: Grilled Chicken Breast with Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 tablespoons Extra Virgin Olive Oil; 2 cups Baby Spinach; 1 tablespoon chopped Walnuts; 1 tablespoon Lemon Juice; 1 clove minced Garlic; 0.5 teaspoon Dried Oregano

Grilled Chicken Breast with Quinoa 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 Chicken Breast with Quinoa Spinach Salad

Lemon-herb marinated chicken breast grilled until juicy, served over a bed of fresh spinach and fluffy quinoa tossed with toasted walnuts.

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NUTRITION

Protein

53.5g

Fat

29.5g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 tablespoons Extra Virgin Olive Oil

2 cups Baby Spinach

1 tablespoon chopped Walnuts

1 tablespoon Lemon Juice

1 clove minced Garlic

0.5 teaspoon Dried Oregano

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PREPARATION

1
In a small bowl, whisk together 1/2 tablespoon of olive oil, lemon juice, minced garlic, and dried oregano.
2
Place the chicken breast in a shallow dish and coat with the marinade, letting it sit for at least 10 minutes.
3
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken is cooking, toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant.
5
In a large bowl, toss the baby spinach and cooked quinoa with the remaining 1 tablespoon of olive oil and a pinch of sea salt.
6
Slice the grilled chicken into strips and arrange it over the quinoa spinach salad.
7
Top with the toasted walnuts and an extra squeeze of fresh lemon if desired.