Name: Grilled Chicken and Quinoa Power Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Toasted Sunflower Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad

Tender grilled chicken and fluffy quinoa tossed with fresh garden vegetables and a zesty lemon-herb vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

41.0g

Fat

14.3g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Toasted Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Allow the chicken to rest for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.
5
Whisk the olive oil and lemon juice in a small bowl with a pinch of dried oregano to create the vinaigrette.
6
Drizzle the dressing over the salad and toss gently until all ingredients are well coated.
7
Transfer the salad to a plate and top with the sliced grilled chicken and toasted sunflower seeds.