Grilled Chicken Breast with Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Lemon-herb grilled chicken breast served over a nutrient-dense bed of quinoa and baby spinach, finished with a sprinkle of toasted pumpkin seeds.

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NUTRITION

410kcal
Protein
38.8g
Fat
17g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Roasted Pumpkin Seeds

1/2 cup Cherry Tomatoes

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil and lemon juice in a large bowl.

  • 4

    Add the cooked quinoa, baby spinach, and halved cherry tomatoes to the bowl and toss until the greens are slightly wilted.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Plate the quinoa salad and top with the sliced chicken and crunchy pumpkin seeds.

Grilled Chicken Breast with Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Lemon-herb grilled chicken breast served over a nutrient-dense bed of quinoa and baby spinach, finished with a sprinkle of toasted pumpkin seeds.

NUTRITION

410kcal
Protein
38.8g
Fat
17g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Roasted Pumpkin Seeds

1/2 cup Cherry Tomatoes

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil and lemon juice in a large bowl.

  • 4

    Add the cooked quinoa, baby spinach, and halved cherry tomatoes to the bowl and toss until the greens are slightly wilted.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Plate the quinoa salad and top with the sliced chicken and crunchy pumpkin seeds.