Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

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

Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

Tender grilled chicken breast served over fresh baby spinach and steamed broccoli, finished with crisp Fiji apple slices and a zesty lemon-dijon vinaigrette.

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NUTRITION

376kcal
Protein
48.0g
Fat
10.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Grilled Chicken Breast

2 cups Baby Spinach

1 cup Steamed Broccoli Florets

1/2 medium Fiji Apple, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and toss with half of the prepared dressing.

  • 6

    Slice the grilled chicken into strips and the Fiji apple into thin wedges.

  • 7

    Arrange the chicken, steamed broccoli, and apple slices over the bed of spinach.

  • 8

    Drizzle the remaining dressing over the top and serve immediately.

Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

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

Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Broccoli and Fiji Apples

Tender grilled chicken breast served over fresh baby spinach and steamed broccoli, finished with crisp Fiji apple slices and a zesty lemon-dijon vinaigrette.

NUTRITION

376kcal
Protein
48.0g
Fat
10.5g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Grilled Chicken Breast

2 cups Baby Spinach

1 cup Steamed Broccoli Florets

1/2 medium Fiji Apple, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Steam the broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and toss with half of the prepared dressing.

  • 6

    Slice the grilled chicken into strips and the Fiji apple into thin wedges.

  • 7

    Arrange the chicken, steamed broccoli, and apple slices over the bed of spinach.

  • 8

    Drizzle the remaining dressing over the top and serve immediately.