Grilled Chicken with Lentil and Spinach Salad

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

Grilled Chicken with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Lentil and Spinach Salad

Tender chicken breast grilled with herbs and served over earthy lentils and fresh spinach, tossed in a bright lemon-dijon vinaigrette for a zesty finish.

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NUTRITION

344kcal
Protein
35.3g
Fat
10.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup Cooked Lentils

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a smooth vinaigrette.

  • 4

    In a large salad bowl, combine the fresh baby spinach, cooked lentils, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Drizzle the lemon-dijon vinaigrette over the salad mixture and toss gently to ensure all leaves are lightly coated.

  • 6

    Slice the grilled chicken breast into thin strips and arrange them over the top of the lentil and spinach salad.

Grilled Chicken with Lentil and Spinach Salad

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

Grilled Chicken with Lentil and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Lentil and Spinach Salad

Tender chicken breast grilled with herbs and served over earthy lentils and fresh spinach, tossed in a bright lemon-dijon vinaigrette for a zesty finish.

NUTRITION

344kcal
Protein
35.3g
Fat
10.6g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup Cooked Lentils

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a smooth vinaigrette.

  • 4

    In a large salad bowl, combine the fresh baby spinach, cooked lentils, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Drizzle the lemon-dijon vinaigrette over the salad mixture and toss gently to ensure all leaves are lightly coated.

  • 6

    Slice the grilled chicken breast into thin strips and arrange them over the top of the lentil and spinach salad.