Name: Grilled Chicken and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Chicken Breast; 2 cups Baby Spinach; 10 grams Feta Cheese; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast and fresh baby spinach tossed with cucumbers and cherry tomatoes in a zesty lemon vinaigrette, topped with tangy crumbled feta.

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NUTRITION

Protein

19.7g

Fat

18g

Carbs

7.9g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast

2 cups Baby Spinach

10 grams Feta Cheese

1 tablespoon Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked.
3
Allow the chicken to rest for a few minutes before slicing into thin strips.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
5
Combine the baby spinach, halved cherry tomatoes, and sliced cucumbers in a large salad bowl.
6
Drizzle the lemon vinaigrette over the vegetables and toss gently to coat.
7
Top the salad with the grilled chicken strips and sprinkle with the crumbled feta cheese.