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-herb vinaigrette with a zesty citrus finish.

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NUTRITION

377kcal
Protein
42.9g
Fat
10.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.25 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through

  • 3

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice to create the dressing

  • 5

    Toss the salad with the dressing until the spinach is lightly wilted and well coated

  • 6

    Slice the grilled chicken and place it 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 fluffy quinoa and fresh baby spinach, tossed in a bright lemon-herb vinaigrette with a zesty citrus finish.

NUTRITION

377kcal
Protein
42.9g
Fat
10.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.25 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through

  • 3

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice to create the dressing

  • 5

    Toss the salad with the dressing until the spinach is lightly wilted and well coated

  • 6

    Slice the grilled chicken and place it on top of the salad to serve