Name: Grilled Chicken and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.2 ounces Grilled Chicken Breast (62g); 2 cups Baby Spinach (60g); 1/2 cup Cherry Tomatoes (75g); 1/4 cup sliced Cucumber (30g); Few slices Red Onion (10g); 0.4 ounce Crumbled Feta Cheese (11g); 1 tablespoon Lemon Juice (15g); 2 teaspoons Olive Oil (approx. 9g)

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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 Spinach Salad with Lemon Vinaigrette

Enjoy a refreshing and light lunch featuring tender grilled chicken, crisp baby spinach, and a medley of cherry tomatoes, cucumber, and red onion, all tossed with a bright lemon vinaigrette enhanced by a hint of olive oil and a sprinkle of tangy feta cheese.

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NUTRITION

Protein

23.9g

Fat

13.7g

Carbs

9.0g

SERVINGS

1 serving

INGREDIENTS

2.2 ounces Grilled Chicken Breast (62g)

2 cups Baby Spinach (60g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup sliced Cucumber (30g)

Few slices Red Onion (10g)

0.4 ounce Crumbled Feta Cheese (11g)

1 tablespoon Lemon Juice (15g)

2 teaspoons Olive Oil (approx. 9g)

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt and pepper. Grill for about 4-5 minutes per side until the internal temperature reaches 165°F; let it rest and then slice thinly.
3
In a large bowl, combine baby spinach, cherry tomatoes, sliced cucumber, and red onion.
4
Drizzle the lemon juice and olive oil over the salad, tossing gently to coat the greens evenly.
5
Top the salad with the sliced grilled chicken and sprinkle crumbled feta cheese on top.
6
Serve immediately and enjoy this light, nutrient-packed lunch.