Name: Grilled Chicken Breast with Spinach and Roasted Red Pepper Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 2 cups Fresh Spinach; 1/2 cup Roasted Red Peppers, sliced; 1 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar; 2 tbsp Red Onion, minced; 1 tbsp Feta Cheese, crumbled

Grilled Chicken Breast with Spinach and Roasted Red Pepper Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Roasted Red Pepper Salad

Lemon-marinated chicken breast grilled to perfection and served over a bed of fresh spinach and smoky roasted red peppers with a light balsamic drizzle.

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NUTRITION

Protein

38.5g

Fat

10.9g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Fresh Spinach

1/2 cup Roasted Red Peppers, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

2 tbsp Red Onion, minced

1 tbsp Feta Cheese, crumbled

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
Let the chicken rest for 5 minutes before slicing into strips.
5
In a small bowl, whisk together the olive oil and balsamic vinegar to create the dressing.
6
In a large salad bowl, combine the fresh spinach, roasted red peppers, and minced red onion.
7
Toss the salad gently with the dressing until the leaves are lightly coated.
8
Top the salad with the sliced grilled chicken and sprinkle with crumbled feta cheese.