Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

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

Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

Enjoy a simple yet vibrant meal featuring perfectly grilled chicken breast paired with fresh spinach dressed in a zesty olive oil and lemon vinaigrette. The recipe balances lean protein with wholesome greens, enhanced by a hint of coconut oil for a subtle tropical twist, making it satisfying and energizing for your mid-day meal.

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NUTRITION

407kcal
Protein
43.5g
Fat
23.9g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Coconut Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper to create the vinaigrette.

  • 3

    Lightly brush the chicken breast with coconut oil and season with a pinch of salt and pepper.

  • 4

    Grill the chicken breast for about 5-6 minutes per side, or until fully cooked and nicely charred.

  • 5

    While the chicken is grilling, toss the fresh spinach with the remaining vinaigrette in a bowl.

  • 6

    Once the chicken is cooked, let it rest for a couple of minutes before slicing.

  • 7

    Arrange the spinach on a plate, top with sliced chicken, and drizzle any remaining vinaigrette over the top.

Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

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

Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Olive Oil Vinaigrette

Enjoy a simple yet vibrant meal featuring perfectly grilled chicken breast paired with fresh spinach dressed in a zesty olive oil and lemon vinaigrette. The recipe balances lean protein with wholesome greens, enhanced by a hint of coconut oil for a subtle tropical twist, making it satisfying and energizing for your mid-day meal.

NUTRITION

407kcal
Protein
43.5g
Fat
23.9g
Carbs
5.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tsp Coconut Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper to create the vinaigrette.

  • 3

    Lightly brush the chicken breast with coconut oil and season with a pinch of salt and pepper.

  • 4

    Grill the chicken breast for about 5-6 minutes per side, or until fully cooked and nicely charred.

  • 5

    While the chicken is grilling, toss the fresh spinach with the remaining vinaigrette in a bowl.

  • 6

    Once the chicken is cooked, let it rest for a couple of minutes before slicing.

  • 7

    Arrange the spinach on a plate, top with sliced chicken, and drizzle any remaining vinaigrette over the top.