Grilled Chicken Breast with Lentil and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Spinach Salad

Enjoy a vibrant, protein-packed lunch featuring tender grilled chicken breast atop a fresh salad of baby spinach and hearty lentils. This delightful dish is enhanced with a perfectly boiled egg and a light lemon-olive oil dressing, offering a balanced mix of flavors and textures that will fuel your day.

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NUTRITION

388kcal
Protein
50.1g
Fat
11.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Lentils

2 cups Baby Spinach

1 large Egg

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill it for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the salad: In a large bowl, combine the baby spinach and cooked lentils.

  • 4

    Boil the egg until hard-boiled (approximately 9-10 minutes). Cool, peel, and slice it.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper for the dressing.

  • 6

    Drizzle the dressing over the spinach and lentils, tossing gently to combine.

  • 7

    Top the salad with sliced grilled chicken and arrange the sliced egg on top.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed lunch.

Grilled Chicken Breast with Lentil and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Spinach Salad

Enjoy a vibrant, protein-packed lunch featuring tender grilled chicken breast atop a fresh salad of baby spinach and hearty lentils. This delightful dish is enhanced with a perfectly boiled egg and a light lemon-olive oil dressing, offering a balanced mix of flavors and textures that will fuel your day.

NUTRITION

388kcal
Protein
50.1g
Fat
11.5g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Lentils

2 cups Baby Spinach

1 large Egg

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill it for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the salad: In a large bowl, combine the baby spinach and cooked lentils.

  • 4

    Boil the egg until hard-boiled (approximately 9-10 minutes). Cool, peel, and slice it.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice with a pinch of salt and pepper for the dressing.

  • 6

    Drizzle the dressing over the spinach and lentils, tossing gently to combine.

  • 7

    Top the salad with sliced grilled chicken and arrange the sliced egg on top.

  • 8

    Serve immediately and enjoy your nutritious, protein-packed lunch.