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: 3.25 ounces Chicken Breast; 1 cup cooked Quinoa; 2 cups Baby Spinach; 1.5 tablespoons Tahini; 1.5 tablespoons Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 tablespoon 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

Tender grilled chicken breast over a bed of fluffy quinoa and fresh baby spinach, drizzled with a lemon-tahini dressing for a velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.7g

Fat

37.1g

Carbs

51.8g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Chicken Breast

1 cup cooked Quinoa

2 cups Baby Spinach

1.5 tablespoons Tahini

1.5 tablespoons Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and slightly charred.
3
In a small bowl, whisk together the tahini, olive oil, lemon juice, and a splash of warm water until the dressing is smooth and creamy.
4
Combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced cucumber in a large mixing bowl.
5
Pour the creamy tahini dressing over the salad and toss gently to ensure the spinach and grains are well coated.
6
Slice the grilled chicken into strips and serve it immediately over the prepared quinoa salad.