Grilled Chicken Breast with Spinach 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Enjoy a vibrant and lean lunch featuring perfectly grilled chicken breast paired with a refreshing quinoa salad tossed with baby spinach, cherry tomatoes, and a zesty lemon-olive oil dressing. The dish is light yet satisfying, with a balance of lean protein and nutritious grains, ideal for health-conscious individuals seeking a clean, well-rounded meal.

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NUTRITION

357kcal
Protein
45.4g
Fat
10.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1 tsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt & 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. Optionally, add a light drizzle of olive oil for extra flavor.

  • 3

    Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In the meantime, in a bowl combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 5

    Prepare the dressing by whisking together the extra-virgin olive oil, fresh lemon juice, and a pinch of salt and pepper.

  • 6

    Toss the quinoa and spinach mixture with the dressing until well combined.

  • 7

    Slice the grilled chicken breast and place on top of the salad. Serve immediately and enjoy a balanced, protein-packed lunch.

Grilled Chicken Breast with Spinach 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Enjoy a vibrant and lean lunch featuring perfectly grilled chicken breast paired with a refreshing quinoa salad tossed with baby spinach, cherry tomatoes, and a zesty lemon-olive oil dressing. The dish is light yet satisfying, with a balance of lean protein and nutritious grains, ideal for health-conscious individuals seeking a clean, well-rounded meal.

NUTRITION

357kcal
Protein
45.4g
Fat
10.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1 tsp Extra-Virgin Olive Oil

1 tbsp Fresh 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 and pepper. Optionally, add a light drizzle of olive oil for extra flavor.

  • 3

    Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In the meantime, in a bowl combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 5

    Prepare the dressing by whisking together the extra-virgin olive oil, fresh lemon juice, and a pinch of salt and pepper.

  • 6

    Toss the quinoa and spinach mixture with the dressing until well combined.

  • 7

    Slice the grilled chicken breast and place on top of the salad. Serve immediately and enjoy a balanced, protein-packed lunch.