Grilled Chicken Breast with Quinoa 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 Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Lemon-oregano chicken breast grilled until juicy, served over a bed of fluffy quinoa and fresh baby spinach with a crunch of toasted pepitas.

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NUTRITION

480kcal
Protein
45.6g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

3/4 tbsp Olive Oil

1 tbsp Pepitas

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 4

    In a small jar, whisk together the olive oil and fresh lemon juice to create a light vinaigrette.

  • 5

    Pour the dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken into strips and place them over the salad.

  • 7

    Sprinkle with toasted pepitas for a satisfying crunch.

Grilled Chicken Breast with Quinoa 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 Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Lemon-oregano chicken breast grilled until juicy, served over a bed of fluffy quinoa and fresh baby spinach with a crunch of toasted pepitas.

NUTRITION

480kcal
Protein
45.6g
Fat
20.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

3/4 tbsp Olive Oil

1 tbsp Pepitas

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 4

    In a small jar, whisk together the olive oil and fresh lemon juice to create a light vinaigrette.

  • 5

    Pour the dressing over the salad and toss gently to coat the leaves and grains.

  • 6

    Slice the grilled chicken into strips and place them over the salad.

  • 7

    Sprinkle with toasted pepitas for a satisfying crunch.