Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

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

Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

Grilled chicken breast over fresh baby spinach and juicy cherry tomatoes, all tossed in a bright and zesty lemon vinaigrette.

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NUTRITION

177kcal
Protein
18.8g
Fat
8.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick skillet over medium-high heat and lightly coat with a tiny drop of oil if needed.

  • 3

    Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the extra virgin olive oil and lemon juice in a small bowl to create the vinaigrette.

  • 5

    In a large bowl, toss the fresh baby spinach and halved cherry tomatoes with the lemon vinaigrette.

  • 6

    Slice the grilled chicken into strips and place them over the salad to serve.

Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

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

Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Spinach Salad with Cherry Tomatoes

Grilled chicken breast over fresh baby spinach and juicy cherry tomatoes, all tossed in a bright and zesty lemon vinaigrette.

NUTRITION

177kcal
Protein
18.8g
Fat
8.9g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick skillet over medium-high heat and lightly coat with a tiny drop of oil if needed.

  • 3

    Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the extra virgin olive oil and lemon juice in a small bowl to create the vinaigrette.

  • 5

    In a large bowl, toss the fresh baby spinach and halved cherry tomatoes with the lemon vinaigrette.

  • 6

    Slice the grilled chicken into strips and place them over the salad to serve.