Grilled Chicken Breast with Spinach 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast and quinoa served over fresh baby spinach and cherry tomatoes with a drizzle of zesty vinaigrette.

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NUTRITION

303kcal
Protein
26.1g
Fat
11g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 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, whisk together the extra virgin olive oil and fresh lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, baby spinach, and halved cherry tomatoes to the bowl and toss thoroughly until the spinach is slightly wilted.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the bed of quinoa salad.

Grilled Chicken Breast with Spinach 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 Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast and quinoa served over fresh baby spinach and cherry tomatoes with a drizzle of zesty vinaigrette.

NUTRITION

303kcal
Protein
26.1g
Fat
11g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 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, whisk together the extra virgin olive oil and fresh lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, baby spinach, and halved cherry tomatoes to the bowl and toss thoroughly until the spinach is slightly wilted.

  • 5

    Slice the grilled chicken into thin strips and serve immediately over the bed of quinoa salad.