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 fluffy quinoa and fresh baby spinach, tossed in a bright lemon vinaigrette with a zesty citrus finish.

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NUTRITION

448kcal
Protein
42.6g
Fat
17.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a teaspoon of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the meat is no longer pink.

  • 4

    While the chicken is grilling, combine the cooked quinoa, baby spinach, and halved cherry tomatoes in a large salad bowl.

  • 5

    In a small jar or bowl, whisk together the remaining olive oil and the fresh lemon juice to create a light vinaigrette.

  • 6

    Slice the grilled chicken into thin strips once it has rested for a few minutes.

  • 7

    Drizzle the dressing over the salad base, toss to coat the leaves, and top with the sliced chicken breast.

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 fluffy quinoa and fresh baby spinach, tossed in a bright lemon vinaigrette with a zesty citrus finish.

NUTRITION

448kcal
Protein
42.6g
Fat
17.6g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a teaspoon of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the meat is no longer pink.

  • 4

    While the chicken is grilling, combine the cooked quinoa, baby spinach, and halved cherry tomatoes in a large salad bowl.

  • 5

    In a small jar or bowl, whisk together the remaining olive oil and the fresh lemon juice to create a light vinaigrette.

  • 6

    Slice the grilled chicken into thin strips once it has rested for a few minutes.

  • 7

    Drizzle the dressing over the salad base, toss to coat the leaves, and top with the sliced chicken breast.