Name: Grilled Chicken Breast over Spinach Salad with Hard-Boiled Eggs and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 large Hard-Boiled Egg; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Chicken Breast over Spinach Salad with Hard-Boiled Eggs and Cherry Tomatoes

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 over Spinach Salad with Hard-Boiled Eggs and Cherry Tomatoes

Grilled chicken breast over a bed of fresh baby spinach with jammy hard-boiled eggs and sweet cherry tomatoes, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

40.8g

Fat

13.8g

Carbs

6.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 large Hard-Boiled Egg

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.
3
While the chicken is grilling, place the egg in a small saucepan of boiling water for 9 minutes, then immediately transfer to an ice bath to cool before peeling and slicing.
4
In a large salad bowl, combine the fresh baby spinach and the cherry tomatoes, which have been halved.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Slice the grilled chicken into strips and arrange them over the spinach base along with the sliced hard-boiled egg.
7
Drizzle the lemon-herb vinaigrette over the salad and serve immediately while the chicken is still warm.