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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa and fresh baby spinach tossed in a velvety avocado dressing.

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NUTRITION

578kcal
Protein
36.4g
Fat
32.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

2 cups Baby Spinach

60g Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Whisk half of the olive oil with lemon juice, minced garlic, and sea salt to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken rests, mash the avocado in a small bowl with the remaining olive oil and a splash of lemon juice until smooth and creamy.

  • 5

    In a large mixing bowl, combine the cooked quinoa, baby spinach, and hemp seeds.

  • 6

    Fold the avocado mixture into the quinoa and spinach until the greens are lightly wilted and the grains are well coated.

  • 7

    Slice the grilled chicken into strips and serve immediately over the creamy quinoa salad.

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.

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa and fresh baby spinach tossed in a velvety avocado dressing.

NUTRITION

578kcal
Protein
36.4g
Fat
32.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Grilled Chicken Breast

0.75 cup Cooked Quinoa

2 cups Baby Spinach

60g Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Whisk half of the olive oil with lemon juice, minced garlic, and sea salt to create a quick marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

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

  • 4

    While the chicken rests, mash the avocado in a small bowl with the remaining olive oil and a splash of lemon juice until smooth and creamy.

  • 5

    In a large mixing bowl, combine the cooked quinoa, baby spinach, and hemp seeds.

  • 6

    Fold the avocado mixture into the quinoa and spinach until the greens are lightly wilted and the grains are well coated.

  • 7

    Slice the grilled chicken into strips and serve immediately over the creamy quinoa salad.