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 baby spinach, finished with a bright lemon-herb dressing and toasted sunflower seeds.

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NUTRITION

423kcal
Protein
43.9g
Fat
17.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

2 teaspoons Olive Oil

0.5 cup Cherry Tomatoes

1 teaspoon Sunflower Seeds

1 tablespoon 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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 7

    Drizzle the lemon-olive oil dressing over the dish and finish with a sprinkle of sunflower seeds for a satisfying crunch.

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 baby spinach, finished with a bright lemon-herb dressing and toasted sunflower seeds.

NUTRITION

423kcal
Protein
43.9g
Fat
17.7g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

2 teaspoons Olive Oil

0.5 cup Cherry Tomatoes

1 teaspoon Sunflower Seeds

1 tablespoon 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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create the dressing.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the salad base.

  • 7

    Drizzle the lemon-olive oil dressing over the dish and finish with a sprinkle of sunflower seeds for a satisfying crunch.