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 spinach, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

346kcal
Protein
38.4g
Fat
12g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/3 cup cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil and lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber to the dressing bowl.

  • 5

    Toss all salad ingredients thoroughly until the spinach is well-coated and slightly softened.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa 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 spinach, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

NUTRITION

346kcal
Protein
38.4g
Fat
12g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/3 cup cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the olive oil and lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber to the dressing bowl.

  • 5

    Toss all salad ingredients thoroughly until the spinach is well-coated and slightly softened.

  • 6

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