Grilled Chicken Breast with Spinach and Quinoa Salad

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

Grilled Chicken Breast with Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Enjoy a vibrant and satisfying salad featuring tender grilled chicken breast paired with fresh baby spinach and quinoa, accentuated by the natural sweetness of blueberries and a drizzle of extra virgin olive oil. This meal offers a balanced flavor profile with a light citrus punch, making it a perfect, nutritious lunch option.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
35.3g
Fat
19.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Baby Spinach

1/2 cup Cooked Quinoa

1/4 cup Blueberries

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and safely internal temperature is reached.

  • 4

    While the chicken is grilling, assemble the salad by placing baby spinach in a bowl, then adding the cooked quinoa and blueberries.

  • 5

    Drizzle the olive oil and remaining lemon juice over the salad and gently toss to combine.

  • 6

    Slice the grilled chicken and serve it atop the salad, then season with additional salt and pepper if desired.

Grilled Chicken Breast with Spinach and Quinoa Salad

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

Grilled Chicken Breast with Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Enjoy a vibrant and satisfying salad featuring tender grilled chicken breast paired with fresh baby spinach and quinoa, accentuated by the natural sweetness of blueberries and a drizzle of extra virgin olive oil. This meal offers a balanced flavor profile with a light citrus punch, making it a perfect, nutritious lunch option.

NUTRITION

426kcal
Protein
35.3g
Fat
19.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Baby Spinach

1/2 cup Cooked Quinoa

1/4 cup Blueberries

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and safely internal temperature is reached.

  • 4

    While the chicken is grilling, assemble the salad by placing baby spinach in a bowl, then adding the cooked quinoa and blueberries.

  • 5

    Drizzle the olive oil and remaining lemon juice over the salad and gently toss to combine.

  • 6

    Slice the grilled chicken and serve it atop the salad, then season with additional salt and pepper if desired.