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

Grilled chicken breast seasoned with garlic and herbs, served over a bed of fluffy quinoa and spinach with a zesty, creamy lemon-tahini dressing.

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NUTRITION

574kcal
Protein
40.9g
Fat
28.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Quinoa

2 cups fresh Spinach

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Heat olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

  • 3

    While the chicken rests, whisk together the tahini, lemon juice, and a splash of warm water in a small bowl until the dressing is smooth and creamy.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, halved cherry tomatoes, and diced avocado.

  • 5

    Drizzle the tahini dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken and place it on top of the salad, finishing with a sprinkle of pumpkin seeds for a satisfying crunch.

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

Grilled chicken breast seasoned with garlic and herbs, served over a bed of fluffy quinoa and spinach with a zesty, creamy lemon-tahini dressing.

NUTRITION

574kcal
Protein
40.9g
Fat
28.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Quinoa

2 cups fresh Spinach

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1/4 medium Avocado

1/2 cup Cherry Tomatoes

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Heat olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

  • 3

    While the chicken rests, whisk together the tahini, lemon juice, and a splash of warm water in a small bowl until the dressing is smooth and creamy.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, halved cherry tomatoes, and diced avocado.

  • 5

    Drizzle the tahini dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken and place it on top of the salad, finishing with a sprinkle of pumpkin seeds for a satisfying crunch.