Grilled Chicken Breast with Avocado Spinach Salad

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

Grilled Chicken Breast with Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Avocado Spinach Salad

Enjoy a bright and refreshing lunch where tender grilled chicken melds with a creamy avocado and crisp spinach salad. Topped with a perfectly soft-boiled egg and drizzled with a zesty lemon olive oil dressing, this dish offers satisfying texture, vibrant color, and a balanced flavor profile to energize your day.

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NUTRITION

470kcal
Protein
48g
Fat
28.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Large Egg (soft-boiled)

1/2 Avocado

1 cup Spinach

1/3 tbsp Olive Oil

1 tbsp 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. Grill for about 5-6 minutes per side or until internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad. In a bowl, combine fresh spinach and diced avocado.

  • 4

    Drizzle the salad with lemon juice and olive oil, then gently toss to coat. Season lightly with salt and pepper.

  • 5

    Soft-boil the egg by placing it in boiling water for about 6 minutes, then transfer to cold water before peeling.

  • 6

    Slice the grilled chicken breast and arrange it on top of the spinach and avocado salad. Halve the soft-boiled egg and place on the salad as a finishing touch.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich lunch.

Grilled Chicken Breast with Avocado Spinach Salad

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

Grilled Chicken Breast with Avocado Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Avocado Spinach Salad

Enjoy a bright and refreshing lunch where tender grilled chicken melds with a creamy avocado and crisp spinach salad. Topped with a perfectly soft-boiled egg and drizzled with a zesty lemon olive oil dressing, this dish offers satisfying texture, vibrant color, and a balanced flavor profile to energize your day.

NUTRITION

470kcal
Protein
48g
Fat
28.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Large Egg (soft-boiled)

1/2 Avocado

1 cup Spinach

1/3 tbsp Olive Oil

1 tbsp 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. Grill for about 5-6 minutes per side or until internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the salad. In a bowl, combine fresh spinach and diced avocado.

  • 4

    Drizzle the salad with lemon juice and olive oil, then gently toss to coat. Season lightly with salt and pepper.

  • 5

    Soft-boil the egg by placing it in boiling water for about 6 minutes, then transfer to cold water before peeling.

  • 6

    Slice the grilled chicken breast and arrange it on top of the spinach and avocado salad. Halve the soft-boiled egg and place on the salad as a finishing touch.

  • 7

    Serve immediately and enjoy your balanced, nutrient-rich lunch.