Grilled Lemon Chicken with Spinach Quinoa Salad

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

Grilled Lemon Chicken with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken with Spinach Quinoa Salad

Grilled lemon chicken breast served over a nutrient-dense spinach and quinoa salad, finished with a drizzle of bright, zesty citrus.

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NUTRITION

290kcal
Protein
27g
Fat
11.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.4 cup Cooked Quinoa

1 cup Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.33 cup Cherry Tomatoes

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PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, a pinch of salt, and any desired dried herbs like oregano.

  • 2

    Grill the chicken over medium-high heat for approximately five to six minutes per side until fully cooked and juices run clear.

  • 3

    In a medium bowl, combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes.

  • 4

    Whisk the remaining lemon juice and the extra virgin olive oil together in a small jar to create a light vinaigrette.

  • 5

    Slice the grilled chicken into strips and place them atop the quinoa salad.

  • 6

    Drizzle the entire dish with the lemon vinaigrette and toss gently before serving.

Grilled Lemon Chicken with Spinach Quinoa Salad

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

Grilled Lemon Chicken with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Chicken with Spinach Quinoa Salad

Grilled lemon chicken breast served over a nutrient-dense spinach and quinoa salad, finished with a drizzle of bright, zesty citrus.

NUTRITION

290kcal
Protein
27g
Fat
11.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.4 cup Cooked Quinoa

1 cup Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.33 cup Cherry Tomatoes

PREPARATION

  • 1

    Marinate the chicken breast with half of the lemon juice, a pinch of salt, and any desired dried herbs like oregano.

  • 2

    Grill the chicken over medium-high heat for approximately five to six minutes per side until fully cooked and juices run clear.

  • 3

    In a medium bowl, combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes.

  • 4

    Whisk the remaining lemon juice and the extra virgin olive oil together in a small jar to create a light vinaigrette.

  • 5

    Slice the grilled chicken into strips and place them atop the quinoa salad.

  • 6

    Drizzle the entire dish with the lemon vinaigrette and toss gently before serving.