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, tossed in a zesty lemon vinaigrette and topped with crunchy toasted almonds.

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NUTRITION

401kcal
Protein
34.2g
Fat
17.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tbsp Slivered Almonds

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the salad base by combining the cooked quinoa, baby spinach, cherry tomatoes, and cucumber in a large bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat the leaves.

  • 7

    Slice the grilled chicken into strips and place on top of the salad.

  • 8

    Garnish with slivered almonds for a final 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, tossed in a zesty lemon vinaigrette and topped with crunchy toasted almonds.

NUTRITION

401kcal
Protein
34.2g
Fat
17.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tbsp Slivered Almonds

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the salad base by combining the cooked quinoa, baby spinach, cherry tomatoes, and cucumber in a large bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat the leaves.

  • 7

    Slice the grilled chicken into strips and place on top of the salad.

  • 8

    Garnish with slivered almonds for a final crunch.