Grilled Chicken Breast with 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 Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Savor a vibrant mix of flavors in this grilled chicken breast served atop a refreshing quinoa spinach salad. Tender, perfectly seasoned chicken pairs seamlessly with the nutty quinoa, fresh spinach, juicy cherry tomatoes, and a sprinkle of tangy feta, all lightly dressed with olive oil and lemon juice for a delightful and balanced meal.

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NUTRITION

362kcal
Protein
33.8g
Fat
12.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Fresh Spinach

1/2 cup halved Cherry Tomatoes

1/2 ounce Feta Cheese

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Brush lightly with a small amount of olive oil if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 4

    While the chicken is grilling, in a bowl combine cooked quinoa, fresh spinach, halved cherry tomatoes, chopped red onion, and crumbled feta cheese.

  • 5

    Drizzle the salad with olive oil and lemon juice, then gently toss to combine and season with salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and place on top of the quinoa spinach salad.

  • 7

    Serve immediately and enjoy a balanced, flavorful lunch.

Grilled Chicken Breast with 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 Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Savor a vibrant mix of flavors in this grilled chicken breast served atop a refreshing quinoa spinach salad. Tender, perfectly seasoned chicken pairs seamlessly with the nutty quinoa, fresh spinach, juicy cherry tomatoes, and a sprinkle of tangy feta, all lightly dressed with olive oil and lemon juice for a delightful and balanced meal.

NUTRITION

362kcal
Protein
33.8g
Fat
12.6g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Fresh Spinach

1/2 cup halved Cherry Tomatoes

1/2 ounce Feta Cheese

1/4 cup chopped Red Onion

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Brush lightly with a small amount of olive oil if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Once cooked, let it rest before slicing.

  • 4

    While the chicken is grilling, in a bowl combine cooked quinoa, fresh spinach, halved cherry tomatoes, chopped red onion, and crumbled feta cheese.

  • 5

    Drizzle the salad with olive oil and lemon juice, then gently toss to combine and season with salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and place on top of the quinoa spinach salad.

  • 7

    Serve immediately and enjoy a balanced, flavorful lunch.