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

Lemon-herb chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh spinach with a zesty vinaigrette and toasted almonds.

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NUTRITION

388kcal
Protein
43.0g
Fat
12.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1 tsp Slivered Almonds

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt.

  • 4

    Add the cooked quinoa, fresh spinach, halved cherry tomatoes, and slivered almonds to the bowl.

  • 5

    Toss the salad thoroughly until the spinach is lightly coated and begins to wilt slightly from the quinoa.

  • 6

    Slice the grilled chicken into strips and serve it warm over the prepared quinoa spinach salad.

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

Lemon-herb chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh spinach with a zesty vinaigrette and toasted almonds.

NUTRITION

388kcal
Protein
43.0g
Fat
12.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1 tsp Slivered Almonds

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt.

  • 4

    Add the cooked quinoa, fresh spinach, halved cherry tomatoes, and slivered almonds to the bowl.

  • 5

    Toss the salad thoroughly until the spinach is lightly coated and begins to wilt slightly from the quinoa.

  • 6

    Slice the grilled chicken into strips and serve it warm over the prepared quinoa spinach salad.