Name: Grilled Lemon Herb Chicken Breast with Quinoa and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice; 1/4 cup Diced Cucumber; 1 clove Minced Garlic; 1/2 tsp Dried Oregano

Grilled Lemon Herb Chicken Breast 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 Herb Chicken Breast with Quinoa and Spinach Salad

Tender chicken breast grilled with lemon and oregano, served over fluffy quinoa and fresh spinach with a bright, zesty vinaigrette.

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NUTRITION

Protein

39.0g

Fat

19.7g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/4 cup Diced Cucumber

1 clove Minced Garlic

1/2 tsp Dried Oregano

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PREPARATION

1
In a small bowl, whisk together half of the olive oil, half of the lemon juice, minced garlic, and dried oregano.
2
Place the chicken breast in a shallow dish and coat with the lemon-herb mixture, marinating for at least 15 minutes.
3
Preheat a grill or grill pan over medium-high heat and lightly oil the surface.
4
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5
While the chicken is grilling, combine the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large salad bowl.
6
Whisk the remaining olive oil and lemon juice together to create a light dressing.
7
Slice the grilled chicken into strips and place them on top of the salad.
8
Drizzle the entire dish with the zesty dressing and serve immediately.