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

Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa and fresh baby spinach with a bright citrus finish.

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NUTRITION

309kcal
Protein
32.2g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Whisk together half of the olive oil, the lemon juice, and the minced garlic in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until fully cooked through.

  • 4

    While the chicken rests, toss the cooked quinoa and raw baby spinach in a large bowl with the remaining olive oil and a pinch of sea salt.

  • 5

    Slice the grilled chicken into thin strips and serve it over the spinach and quinoa base while still warm.

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

Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa and fresh baby spinach with a bright citrus finish.

NUTRITION

309kcal
Protein
32.2g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Whisk together half of the olive oil, the lemon juice, and the minced garlic in a small bowl to create a marinade.

  • 2

    Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 8 minutes per side until fully cooked through.

  • 4

    While the chicken rests, toss the cooked quinoa and raw baby spinach in a large bowl with the remaining olive oil and a pinch of sea salt.

  • 5

    Slice the grilled chicken into thin strips and serve it over the spinach and quinoa base while still warm.