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

Lemon-marinated chicken breast grilled until tender, served over a bed of fluffy quinoa and fresh baby spinach with a bright, zesty finish.

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NUTRITION

284kcal
Protein
31.2g
Fat
9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 2

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

  • 3

    While the chicken rests, place the pre-cooked quinoa in a large mixing bowl and fluff with a fork.

  • 4

    Add the fresh baby spinach and halved cherry tomatoes to the quinoa.

  • 5

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

  • 6

    Slice the rested grilled chicken into thin strips.

  • 7

    Drizzle the dressing over the salad, toss gently to combine, and top with the sliced 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

Lemon-marinated chicken breast grilled until tender, served over a bed of fluffy quinoa and fresh baby spinach with a bright, zesty finish.

NUTRITION

284kcal
Protein
31.2g
Fat
9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 2

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

  • 3

    While the chicken rests, place the pre-cooked quinoa in a large mixing bowl and fluff with a fork.

  • 4

    Add the fresh baby spinach and halved cherry tomatoes to the quinoa.

  • 5

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

  • 6

    Slice the rested grilled chicken into thin strips.

  • 7

    Drizzle the dressing over the salad, toss gently to combine, and top with the sliced chicken breast.