Name: Grilled Lemon Pepper Chicken Breast with Spinach and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 2 cups Baby Spinach; 0.5 medium Avocado; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Pumpkin Seeds; 1 tablespoon Lemon Juice; 0.5 teaspoon Black Pepper; 0.25 teaspoon Sea Salt

Grilled Lemon Pepper Chicken Breast with Spinach and Avocado Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Chicken Breast with Spinach and Avocado Salad

Tender chicken breast grilled with zesty lemon and cracked pepper, served over fresh baby spinach and creamy avocado with a sprinkle of toasted pumpkin seeds.

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NUTRITION

Protein

40.6g

Fat

40.5g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

2 cups Baby Spinach

0.5 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

0.5 teaspoon Black Pepper

0.25 teaspoon Sea Salt

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PREPARATION

1
Season the chicken breast evenly with half of the lemon juice, the black pepper, and sea salt.
2
Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.
3
Place the chicken in the pan and grill for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the remaining olive oil and lemon juice in a small bowl to create a simple dressing.
5
In a large bowl, toss the fresh baby spinach with the prepared dressing until lightly coated.
6
Slice the avocado into thin wedges and arrange them over the spinach.
7
Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.
8
Place the grilled chicken strips on top of the salad and garnish with the toasted pumpkin seeds.