Grilled Chicken Breast with Quinoa and Spinach Salad

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

Grilled Chicken Breast with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Spinach Salad

Tender grilled chicken breast served over fluffy quinoa and fresh baby spinach, topped with a jammy soft-boiled egg and a zesty lemon-herb vinaigrette.

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NUTRITION

415kcal
Protein
43.2g
Fat
15.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 Large Egg

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

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

  • 3

    Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes for a jammy yolk.

  • 4

    Transfer the egg to an ice bath, then peel and slice in half.

  • 5

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

  • 6

    Whisk together the olive oil and lemon juice, then toss with the spinach and quinoa mixture.

  • 7

    Slice the grilled chicken and serve it atop the salad, finishing with the soft-boiled egg.

Grilled Chicken Breast with Quinoa and Spinach Salad

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

Grilled Chicken Breast with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Spinach Salad

Tender grilled chicken breast served over fluffy quinoa and fresh baby spinach, topped with a jammy soft-boiled egg and a zesty lemon-herb vinaigrette.

NUTRITION

415kcal
Protein
43.2g
Fat
15.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 Large Egg

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

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

  • 3

    Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes for a jammy yolk.

  • 4

    Transfer the egg to an ice bath, then peel and slice in half.

  • 5

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

  • 6

    Whisk together the olive oil and lemon juice, then toss with the spinach and quinoa mixture.

  • 7

    Slice the grilled chicken and serve it atop the salad, finishing with the soft-boiled egg.