Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Enjoy a vibrant and satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing quinoa salad brimming with fresh spinach, cherry tomatoes, cucumber, and red bell pepper. Finished with a zesty lemon vinaigrette, this dish balances lean protein with wholesome grains and crisp veggies for a light yet nourishing meal.

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NUTRITION

396kcal
Protein
46g
Fat
15g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1/4 cup Red Bell Pepper

2 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 lightly with salt and pepper. If desired, add additional herbs or a splash of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa salad. In a bowl, combine the cooked quinoa, raw spinach, halved cherry tomatoes, diced cucumber, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of salt and pepper to create the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the quinoa salad and toss gently to combine.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the fresh spinach quinoa salad.

  • 8

    Enjoy your healthy, balanced lunch!

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Enjoy a vibrant and satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing quinoa salad brimming with fresh spinach, cherry tomatoes, cucumber, and red bell pepper. Finished with a zesty lemon vinaigrette, this dish balances lean protein with wholesome grains and crisp veggies for a light yet nourishing meal.

NUTRITION

396kcal
Protein
46g
Fat
15g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

1/4 cup Red Bell Pepper

2 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 lightly with salt and pepper. If desired, add additional herbs or a splash of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa salad. In a bowl, combine the cooked quinoa, raw spinach, halved cherry tomatoes, diced cucumber, and chopped red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of salt and pepper to create the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the quinoa salad and toss gently to combine.

  • 7

    Slice the grilled chicken breast and serve it atop or alongside the fresh spinach quinoa salad.

  • 8

    Enjoy your healthy, balanced lunch!