Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast served over a bed of quinoa and fresh baby spinach, topped with a jammy soft-boiled egg and a bright, zesty lemon-herb dressing.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
43.7g
Fat
15.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 large Egg

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

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

  • 3

    Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and halve.

  • 4

    In a large mixing bowl, combine the fresh baby spinach and cooked quinoa.

  • 5

    Whisk together the olive oil and lemon juice, then toss with the spinach and quinoa mixture until lightly coated.

  • 6

    Slice the grilled chicken into strips and arrange on top of the salad along with the soft-boiled egg halves.

Grilled Chicken Breast with Spinach Quinoa Salad

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

Grilled Chicken Breast with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast served over a bed of quinoa and fresh baby spinach, topped with a jammy soft-boiled egg and a bright, zesty lemon-herb dressing.

NUTRITION

401kcal
Protein
43.7g
Fat
15.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 large Egg

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

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

  • 3

    Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath, peel, and halve.

  • 4

    In a large mixing bowl, combine the fresh baby spinach and cooked quinoa.

  • 5

    Whisk together the olive oil and lemon juice, then toss with the spinach and quinoa mixture until lightly coated.

  • 6

    Slice the grilled chicken into strips and arrange on top of the salad along with the soft-boiled egg halves.