Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a fresh mix of baby spinach, juicy cherry tomatoes, and a light quinoa salad dressed with zesty lemon and extra virgin olive oil, accented with a sprinkle of creamy feta cheese.

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NUTRITION

388kcal
Protein
43.6g
Fat
14.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1 serving Cherry Tomatoes (~50g)

2 teaspoons Extra Virgin Olive Oil

0.5 oz Feta Cheese

1 tablespoon Lemon Juice

Salt and 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.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, slice into strips.

  • 4

    In a mixing bowl, combine baby spinach, cherry tomatoes, quinoa, and crumbled feta cheese.

  • 5

    Whisk together lemon juice, olive oil, a pinch of salt, and pepper to create a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently.

  • 7

    Plate the salad and top with sliced grilled chicken. Serve immediately.

Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a fresh mix of baby spinach, juicy cherry tomatoes, and a light quinoa salad dressed with zesty lemon and extra virgin olive oil, accented with a sprinkle of creamy feta cheese.

NUTRITION

388kcal
Protein
43.6g
Fat
14.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1 serving Cherry Tomatoes (~50g)

2 teaspoons Extra Virgin Olive Oil

0.5 oz Feta Cheese

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Once done, slice into strips.

  • 4

    In a mixing bowl, combine baby spinach, cherry tomatoes, quinoa, and crumbled feta cheese.

  • 5

    Whisk together lemon juice, olive oil, a pinch of salt, and pepper to create a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently.

  • 7

    Plate the salad and top with sliced grilled chicken. Serve immediately.