Name: Chicken and Spinach Power Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Baby spinach; 0.25 whole Avocado; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 1 tbsp Walnuts; 0.5 oz Feta cheese; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Spinach Power Salad

Pan-seared chicken breast served over a bed of crisp baby spinach, tossed with creamy avocado and a bright lemon-olive oil vinaigrette.

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NUTRITION

Protein

50.9g

Fat

28.4g

Carbs

15.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Baby spinach

0.25 whole Avocado

0.5 cup Cherry tomatoes

0.5 cup Cucumber

1 tbsp Walnuts

0.5 oz Feta cheese

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
4
In a large mixing bowl, combine the baby spinach, halved cherry tomatoes, and chopped cucumber.
5
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
6
Drizzle the dressing over the vegetables and toss gently to coat every leaf.
7
Transfer the salad to a plate and top with the sliced chicken, diced avocado, crumbled feta cheese, and chopped walnuts.