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

Grilled chicken breast seasoned with oregano, served over a bed of fluffy quinoa and fresh baby spinach with a zesty, bright vinaigrette.

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NUTRITION

429kcal
Protein
43.3g
Fat
13.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.75 cup cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Olive Oil

0.5 cup Cherry Tomatoes

0.33 cup Cucumber

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While chicken is grilling, 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 dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Slice the grilled chicken into strips and serve warm over the quinoa 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

Grilled chicken breast seasoned with oregano, served over a bed of fluffy quinoa and fresh baby spinach with a zesty, bright vinaigrette.

NUTRITION

429kcal
Protein
43.3g
Fat
13.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.75 cup cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Olive Oil

0.5 cup Cherry Tomatoes

0.33 cup Cucumber

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While chicken is grilling, 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 dressing.

  • 5

    Drizzle the dressing over the salad and toss gently to combine.

  • 6

    Slice the grilled chicken into strips and serve warm over the quinoa spinach salad.