Grilled Chicken Breast with Spinach and Tomato Salad

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

Grilled Chicken Breast with Spinach and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Tomato Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of fresh baby spinach and vine-ripened tomatoes with a light balsamic drizzle.

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NUTRITION

228kcal
Protein
37.0g
Fat
7.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

0.6 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the heat and let it rest for 3 to 5 minutes to keep it juicy before slicing.

  • 5

    While the chicken rests, halve the cherry tomatoes and place them in a large bowl with the baby spinach.

  • 6

    Whisk together the olive oil, balsamic vinegar, and the remaining lemon juice to create a light dressing.

  • 7

    Toss the greens and tomatoes with the dressing and top with the sliced grilled chicken.

Grilled Chicken Breast with Spinach and Tomato Salad

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

Grilled Chicken Breast with Spinach and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Tomato Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of fresh baby spinach and vine-ripened tomatoes with a light balsamic drizzle.

NUTRITION

228kcal
Protein
37.0g
Fat
7.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

0.6 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    Remove the chicken from the heat and let it rest for 3 to 5 minutes to keep it juicy before slicing.

  • 5

    While the chicken rests, halve the cherry tomatoes and place them in a large bowl with the baby spinach.

  • 6

    Whisk together the olive oil, balsamic vinegar, and the remaining lemon juice to create a light dressing.

  • 7

    Toss the greens and tomatoes with the dressing and top with the sliced grilled chicken.