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 chicken breast grilled with lemon and oregano, served over a bed of fluffy quinoa and baby spinach with a zesty, bright vinaigrette.

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NUTRITION

410kcal
Protein
34.3g
Fat
18.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Whisk together olive oil, lemon juice, salt, pepper, and dried oregano in a small bowl.

  • 2

    Place chicken breast in a shallow dish, coat with half of the dressing, and let marinate for 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.

  • 4

    While chicken cooks, toss the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Drizzle the remaining dressing over the salad and top with the sliced chicken.

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 chicken breast grilled with lemon and oregano, served over a bed of fluffy quinoa and baby spinach with a zesty, bright vinaigrette.

NUTRITION

410kcal
Protein
34.3g
Fat
18.8g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

PREPARATION

  • 1

    Whisk together olive oil, lemon juice, salt, pepper, and dried oregano in a small bowl.

  • 2

    Place chicken breast in a shallow dish, coat with half of the dressing, and let marinate for 10 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.

  • 4

    While chicken cooks, toss the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Drizzle the remaining dressing over the salad and top with the sliced chicken.