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

Tender grilled chicken breast served over a bed of fresh spinach and fluffy quinoa, tossed in a bright lemon-herb vinaigrette with crisp cucumber slices.

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NUTRITION

426kcal
Protein
38.7g
Fat
19.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl to create the dressing.

  • 5

    In a large bowl, combine the fresh spinach, cooked quinoa, and sliced cucumbers.

  • 6

    Drizzle the dressing over the salad and toss gently to coat the leaves and grains.

  • 7

    Slice the grilled chicken into strips and place them on top of the salad to serve.

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

Tender grilled chicken breast served over a bed of fresh spinach and fluffy quinoa, tossed in a bright lemon-herb vinaigrette with crisp cucumber slices.

NUTRITION

426kcal
Protein
38.7g
Fat
19.2g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl to create the dressing.

  • 5

    In a large bowl, combine the fresh spinach, cooked quinoa, and sliced cucumbers.

  • 6

    Drizzle the dressing over the salad and toss gently to coat the leaves and grains.

  • 7

    Slice the grilled chicken into strips and place them on top of the salad to serve.