Name: Grilled Chicken Breast with Quinoa and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice

Grilled 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 Chicken Breast with Quinoa and Spinach Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh spinach, finished with toasted pumpkin seeds.

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NUTRITION

Protein

42.8g

Fat

12.8g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a small splash of lemon juice.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken rests, combine the cooked quinoa and fresh baby spinach in a large mixing bowl.
4
Whisk together the olive oil and the remaining lemon juice to create a light vinaigrette.
5
Toss the quinoa and spinach with the dressing until the greens are slightly wilted by the warmth of the quinoa.
6
Slice the grilled chicken into thin strips and place it on top of the salad bed.
7
Garnish with toasted pumpkin seeds for a satisfying crunch.