Name: Grilled Chicken Breast with Lentil and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/3 cup Cooked Lentils; 2 cups Baby Spinach; 1/4 cup diced Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; Pinch of Dried Oregano, Sea Salt, and Black Pepper

Grilled Chicken Breast with Lentil and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Lentil and Spinach Salad

Tender lemon-oregano chicken grilled until juicy, served over a bed of earthy lentils and fresh baby spinach with a vibrant citrus dressing.

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NUTRITION

Protein

41.2g

Fat

6.9g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Cooked Lentils

2 cups Baby Spinach

1/4 cup diced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch of Dried Oregano, Sea Salt, and Black Pepper

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with dried oregano, sea salt, and black pepper.
3
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
4
In a medium bowl, whisk together the olive oil and lemon juice to create the dressing.
5
Add the baby spinach, cooked lentils, and diced red bell pepper to the bowl and toss gently to coat.
6
Slice the grilled chicken into strips and place them on top of the lentil and spinach salad.
7
Finish with an extra crack of black pepper and serve immediately.