Grilled Chicken Breast with Fresh 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 Fresh Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Spinach and Quinoa Salad

Tender grilled chicken breast served over a bed of baby spinach and fluffy quinoa, finished with a bright lemon-herb vinaigrette for a zesty, refreshing bite.

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NUTRITION

337kcal
Protein
41.2g
Fat
10g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.4 cup cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and pepper.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 4

    In a large bowl, combine the fresh baby spinach and cooked quinoa.

  • 5

    Drizzle the dressing over the spinach and quinoa mixture and toss gently to coat.

  • 6

    Slice the grilled chicken into strips and place on top of the salad to serve.

Grilled Chicken Breast with Fresh 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 Fresh Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Spinach and Quinoa Salad

Tender grilled chicken breast served over a bed of baby spinach and fluffy quinoa, finished with a bright lemon-herb vinaigrette for a zesty, refreshing bite.

NUTRITION

337kcal
Protein
41.2g
Fat
10g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.4 cup cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and pepper.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 4

    In a large bowl, combine the fresh baby spinach and cooked quinoa.

  • 5

    Drizzle the dressing over the spinach and quinoa mixture and toss gently to coat.

  • 6

    Slice the grilled chicken into strips and place on top of the salad to serve.