Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a bright lemon vinaigrette for a refreshing, zesty finish.

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NUTRITION

279kcal
Protein
30.4g
Fat
7.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken rests, place the cooked quinoa and fresh baby spinach in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil and fresh lemon juice until well combined.

  • 5

    Slice the rested chicken into thin strips.

  • 6

    Drizzle the lemon vinaigrette over the spinach and quinoa, tossing gently until the leaves are lightly coated.

  • 7

    Top the salad with the sliced chicken and serve immediately.

Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a bright lemon vinaigrette for a refreshing, zesty finish.

NUTRITION

279kcal
Protein
30.4g
Fat
7.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken rests, place the cooked quinoa and fresh baby spinach in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil and fresh lemon juice until well combined.

  • 5

    Slice the rested chicken into thin strips.

  • 6

    Drizzle the lemon vinaigrette over the spinach and quinoa, tossing gently until the leaves are lightly coated.

  • 7

    Top the salad with the sliced chicken and serve immediately.