Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty lemon vinaigrette with a bright, citrusy finish.

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NUTRITION

425kcal
Protein
40.9g
Fat
14.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2/3 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    In a small glass jar or bowl whisk together the olive oil lemon juice and dijon mustard until the dressing is emulsified.

  • 3

    Place the baby spinach and halved cherry tomatoes in a large bowl and add the cooked quinoa.

  • 4

    Drizzle the lemon vinaigrette over the salad and toss well to ensure the spinach is lightly wilted and the quinoa is coated.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the salad for a clean and protein-packed meal.

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty lemon vinaigrette with a bright, citrusy finish.

NUTRITION

425kcal
Protein
40.9g
Fat
14.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2/3 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.

  • 2

    In a small glass jar or bowl whisk together the olive oil lemon juice and dijon mustard until the dressing is emulsified.

  • 3

    Place the baby spinach and halved cherry tomatoes in a large bowl and add the cooked quinoa.

  • 4

    Drizzle the lemon vinaigrette over the salad and toss well to ensure the spinach is lightly wilted and the quinoa is coated.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the salad for a clean and protein-packed meal.