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

Enjoy a fresh and vibrant lunch featuring juicy grilled chicken breast paired with a light quinoa and spinach salad. The tender chicken, perfectly seasoned and grilled, is served on a bed of fluffy quinoa and crisp spinach, finished with a drizzle of extra virgin olive oil and a squeeze of lemon for added brightness.

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NUTRITION

451kcal
Protein
44g
Fat
20.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (approx 127g)

1/2 cup Cooked Quinoa (approx 93g)

1 cup Fresh Baby Spinach (approx 30g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your choice of herbs, salt, and pepper, then lightly drizzle with a tiny bit of olive oil if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, allow it to cool slightly.

  • 5

    In a salad bowl, combine the cooked quinoa with the fresh baby spinach.

  • 6

    Drizzle the salad with 1 tablespoon of extra virgin olive oil and 1 tablespoon of lemon juice; toss gently to mix well.

  • 7

    Slice the grilled chicken and place atop the quinoa spinach salad. Serve warm, enjoying the balance of savory chicken and refreshing salad.

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

Enjoy a fresh and vibrant lunch featuring juicy grilled chicken breast paired with a light quinoa and spinach salad. The tender chicken, perfectly seasoned and grilled, is served on a bed of fluffy quinoa and crisp spinach, finished with a drizzle of extra virgin olive oil and a squeeze of lemon for added brightness.

NUTRITION

451kcal
Protein
44g
Fat
20.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (approx 127g)

1/2 cup Cooked Quinoa (approx 93g)

1 cup Fresh Baby Spinach (approx 30g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with your choice of herbs, salt, and pepper, then lightly drizzle with a tiny bit of olive oil if desired.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, allow it to cool slightly.

  • 5

    In a salad bowl, combine the cooked quinoa with the fresh baby spinach.

  • 6

    Drizzle the salad with 1 tablespoon of extra virgin olive oil and 1 tablespoon of lemon juice; toss gently to mix well.

  • 7

    Slice the grilled chicken and place atop the quinoa spinach salad. Serve warm, enjoying the balance of savory chicken and refreshing salad.