Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast over fresh baby spinach and cherry tomatoes, tossed in a bright lemon-olive oil dressing for a clean, zesty finish.

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NUTRITION

176kcal
Protein
13.6g
Fat
10.7g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

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PREPARATION

  • 1

    Season the chicken breast lightly with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil and fresh lemon juice in a small ramekin to emulsify the dressing.

  • 4

    In a medium bowl, combine the fresh baby spinach, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Slice the rested chicken breast into thin strips and place them on top of the vegetable mixture.

  • 6

    Drizzle the lemon vinaigrette over the salad and serve immediately while the chicken is still warm.

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast over fresh baby spinach and cherry tomatoes, tossed in a bright lemon-olive oil dressing for a clean, zesty finish.

NUTRITION

176kcal
Protein
13.6g
Fat
10.7g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

PREPARATION

  • 1

    Season the chicken breast lightly with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil and fresh lemon juice in a small ramekin to emulsify the dressing.

  • 4

    In a medium bowl, combine the fresh baby spinach, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Slice the rested chicken breast into thin strips and place them on top of the vegetable mixture.

  • 6

    Drizzle the lemon vinaigrette over the salad and serve immediately while the chicken is still warm.