YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Fresh Spinach Salad
Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa and a crisp spinach salad with a bright citrus vinaigrette.
INGREDIENTS
2.9 oz Grilled Chicken Breast
0.5 cup Cooked Quinoa
2 cups Baby Spinach
2 tsp Extra Virgin Olive Oil
0.5 cup Cherry Tomatoes
0.5 cup Sliced Cucumber
1 tbsp Fresh Lemon Juice
PREPARATION
Whisk one teaspoon of olive oil with half of the lemon juice, salt, and pepper to create a simple marinade.
Coat the chicken breast in the marinade and let it sit for at least 10 minutes to absorb the flavors.
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, whisk the remaining teaspoon of olive oil and lemon juice in a large bowl.
Add the baby spinach, halved cherry tomatoes, and sliced cucumbers to the bowl and toss gently to coat.
Fluff the pre-cooked quinoa with a fork and place it at the base of your serving bowl.
Slice the grilled chicken into strips and arrange it over the quinoa and fresh spinach salad.