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: 7.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Spinach; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 tbsp Hemp Seeds

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

Herb-marinated chicken breast grilled and served over a bed of fluffy quinoa and fresh spinach, finished with a zesty lemon vinaigrette and toasted hemp seeds.

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NUTRITION

Protein

57.8g

Fat

33g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tbsp Hemp Seeds

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a teaspoon of olive oil.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken rests, whisk together the remaining olive oil, lemon juice, and a pinch of salt in a small bowl to create the vinaigrette.
5
In a large bowl, combine the fresh spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
6
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients.
7
Slice the grilled chicken and place it over the salad, then top with toasted hemp seeds for a final crunch.