Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh baby spinach and cucumbers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

305kcal
Protein
30.4g
Fat
17.4g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Hemp Hearts

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small glass jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad greens.

  • 6

    Drizzle the lemon vinaigrette over the top and garnish with hemp hearts for a nutty finish.

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

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

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh baby spinach and cucumbers, finished with a bright and zesty lemon vinaigrette.

NUTRITION

305kcal
Protein
30.4g
Fat
17.4g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Chicken Breast

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Hemp Hearts

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small glass jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 4

    Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad greens.

  • 6

    Drizzle the lemon vinaigrette over the top and garnish with hemp hearts for a nutty finish.