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

Lemon-herb grilled chicken served over a bed of fluffy quinoa and fresh baby spinach, finished with a bright and zesty vinaigrette.

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NUTRITION

297kcal
Protein
30g
Fat
9.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until fully cooked through.

  • 3

    Allow the chicken to rest for 5 minutes to retain its juices, then slice into thin strips.

  • 4

    In a large mixing bowl, combine the cooked quinoa and fresh baby spinach.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl to create the dressing.

  • 6

    Drizzle the dressing over the quinoa and spinach, tossing well to coat the leaves.

  • 7

    Place the sliced chicken on top of the salad and enjoy while fresh.

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

Lemon-herb grilled chicken served over a bed of fluffy quinoa and fresh baby spinach, finished with a bright and zesty vinaigrette.

NUTRITION

297kcal
Protein
30g
Fat
9.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2.75 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until fully cooked through.

  • 3

    Allow the chicken to rest for 5 minutes to retain its juices, then slice into thin strips.

  • 4

    In a large mixing bowl, combine the cooked quinoa and fresh baby spinach.

  • 5

    Whisk the olive oil and lemon juice together in a small bowl to create the dressing.

  • 6

    Drizzle the dressing over the quinoa and spinach, tossing well to coat the leaves.

  • 7

    Place the sliced chicken on top of the salad and enjoy while fresh.