Grilled Chicken Breast with Quinoa and Citrus 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 and Citrus Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Citrus Spinach Salad

Savor the refreshing zest of citrus in this vibrant salad paired with perfectly grilled chicken breast and a hearty serving of quinoa. The tender, juicy chicken, cooked to a golden sear, rests atop a bed of fresh spinach, complemented by sweet orange segments, creamy avocado, and a light, citrus-infused olive oil dressing. It's a balanced, colorful meal perfect for a nutritious lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

636kcal
Protein
59.5g
Fat
29.9g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.75 cup cooked Quinoa

2 cups Fresh Spinach

0.5 medium Orange (segmented)

0.25 medium Avocado

3 tsp Olive Oil

1 Tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, lightly drizzle with a bit of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes after grilling.

  • 4

    While the chicken grills, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the fresh spinach, orange segments, and sliced avocado.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a dressing.

  • 7

    Add the cooked quinoa to the salad bowl and drizzle with the citrus dressing. Toss gently to combine.

  • 8

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.

Grilled Chicken Breast with Quinoa and Citrus 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 and Citrus Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Citrus Spinach Salad

Savor the refreshing zest of citrus in this vibrant salad paired with perfectly grilled chicken breast and a hearty serving of quinoa. The tender, juicy chicken, cooked to a golden sear, rests atop a bed of fresh spinach, complemented by sweet orange segments, creamy avocado, and a light, citrus-infused olive oil dressing. It's a balanced, colorful meal perfect for a nutritious lunch.

NUTRITION

636kcal
Protein
59.5g
Fat
29.9g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.75 cup cooked Quinoa

2 cups Fresh Spinach

0.5 medium Orange (segmented)

0.25 medium Avocado

3 tsp Olive Oil

1 Tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, lightly drizzle with a bit of olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes after grilling.

  • 4

    While the chicken grills, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the fresh spinach, orange segments, and sliced avocado.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a dressing.

  • 7

    Add the cooked quinoa to the salad bowl and drizzle with the citrus dressing. Toss gently to combine.

  • 8

    Slice the grilled chicken breast and place on top of the salad. Serve immediately.