Name: Grilled Chicken Breast with Creamy Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 3/4 cup Cooked Quinoa; 2 cups Baby Spinach; 1/4 cup Non-fat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1/4 medium Avocado; 1/2 cup sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice

Grilled Chicken Breast with Creamy 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 Creamy Quinoa Spinach Salad

Lemon-marinated chicken breast grilled and tossed with fluffy quinoa and fresh spinach in a tangy yogurt dressing for a luscious, creamy finish.

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NUTRITION

Protein

41.5g

Fat

19.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

1/4 cup Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil to create a smooth dressing.
4
Add the cooked quinoa, baby spinach, cucumber, and halved cherry tomatoes to the bowl with the dressing.
5
Toss the salad thoroughly until the spinach is slightly wilted by the quinoa and everything is evenly coated.
6
Slice the grilled chicken into strips and place them on top of the salad.
7
Finish the dish by adding the fresh avocado slices and an extra crack of black pepper.