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

Chicken breast grilled until juicy and served over a bed of fresh spinach and fluffy quinoa with a zesty citrus vinaigrette.

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NUTRITION

288kcal
Protein
30.9g
Fat
11.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small splash of lemon juice.

  • 2

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

  • 3

    In a medium mixing bowl, whisk together the extra virgin olive oil and the remaining lemon juice to create a light dressing.

  • 4

    Add the cooked quinoa, fresh baby spinach, and halved cherry tomatoes to the bowl and toss until the greens are lightly coated.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the prepared quinoa and spinach salad.

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

Chicken breast grilled until juicy and served over a bed of fresh spinach and fluffy quinoa with a zesty citrus vinaigrette.

NUTRITION

288kcal
Protein
30.9g
Fat
11.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small splash of lemon juice.

  • 2

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

  • 3

    In a medium mixing bowl, whisk together the extra virgin olive oil and the remaining lemon juice to create a light dressing.

  • 4

    Add the cooked quinoa, fresh baby spinach, and halved cherry tomatoes to the bowl and toss until the greens are lightly coated.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the prepared quinoa and spinach salad.