Grilled Chicken Breast with Spinach and Citrus 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 Citrus Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Citrus Salad

Tender grilled chicken breast served over fresh baby spinach and juicy orange segments, finished with a sprinkle of toasted almonds.

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NUTRITION

409kcal
Protein
54.1g
Fat
15.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3 cups Baby Spinach

1 medium Navel Orange

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly brush with a small amount of the olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, peel the orange and cut it into segments, removing any white pith.

  • 5

    In a small bowl, whisk the remaining olive oil and balsamic vinegar together to create a light dressing.

  • 6

    Toss the baby spinach with the dressing in a large bowl until the leaves are just coated.

  • 7

    Layer the dressed spinach with orange segments, sliced avocado, and the sliced almonds.

  • 8

    Slice the rested chicken breast into strips and arrange them over the salad.

Grilled Chicken Breast with Spinach and Citrus 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 Citrus Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Citrus Salad

Tender grilled chicken breast served over fresh baby spinach and juicy orange segments, finished with a sprinkle of toasted almonds.

NUTRITION

409kcal
Protein
54.1g
Fat
15.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3 cups Baby Spinach

1 medium Navel Orange

1/4 medium Avocado

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Sliced Almonds

PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly brush with a small amount of the olive oil.

  • 3

    Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, peel the orange and cut it into segments, removing any white pith.

  • 5

    In a small bowl, whisk the remaining olive oil and balsamic vinegar together to create a light dressing.

  • 6

    Toss the baby spinach with the dressing in a large bowl until the leaves are just coated.

  • 7

    Layer the dressed spinach with orange segments, sliced avocado, and the sliced almonds.

  • 8

    Slice the rested chicken breast into strips and arrange them over the salad.