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: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Cherry Tomatoes; 1/2 cup Sliced Cucumber

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, served over a bed of fluffy quinoa and fresh baby spinach with a bright, zesty citrus dressing.

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NUTRITION

Protein

32.4g

Fat

14.4g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

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PREPARATION

1
Marinate the chicken breast with a squeeze of lemon, sea salt, and cracked black pepper.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side until fully cooked.
3
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumber.
4
Whisk together the extra virgin olive oil and the remaining lemon juice to create a light vinaigrette.
5
Slice the grilled chicken into strips and arrange them over the salad base.
6
Drizzle the zesty dressing over the top and enjoy while the chicken is still warm.