Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Tender chicken breast grilled with lemon and oregano, tossed with fluffy quinoa and fresh baby spinach for a bright, zesty finish.

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NUTRITION

318kcal
Protein
32.6g
Fat
9.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.

  • 5

    In a large mixing bowl, combine the baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 6

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 7

    Drizzle the dressing over the salad mixture and toss gently to combine.

  • 8

    Plate the salad and top with the sliced grilled chicken breast.

Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Tender chicken breast grilled with lemon and oregano, tossed with fluffy quinoa and fresh baby spinach for a bright, zesty finish.

NUTRITION

318kcal
Protein
32.6g
Fat
9.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.

  • 5

    In a large mixing bowl, combine the baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 6

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 7

    Drizzle the dressing over the salad mixture and toss gently to combine.

  • 8

    Plate the salad and top with the sliced grilled chicken breast.