Name: Grilled Chicken Breast with Spinach and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.7 oz Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 1/2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Pinch of Salt and Black Pepper; 1/4 tsp Dried Oregano

Grilled Chicken Breast with Spinach and Quinoa 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 Spinach and Quinoa Salad

Tender grilled chicken breast served over a bed of fresh baby spinach and fluffy quinoa, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

35.6g

Fat

6.9g

Carbs

11.7g

SERVINGS

1 serving

INGREDIENTS

3.7 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Salt and Black Pepper

1/4 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 5-6 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.
4
In a mixing bowl, combine the fresh baby spinach and pre-cooked quinoa.
5
Whisk the lemon juice and olive oil together in a small ramekin to create a light vinaigrette.
6
Toss the spinach and quinoa with the vinaigrette until evenly coated.
7
Plate the salad and top with the sliced grilled chicken to serve.