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

Tender chicken breast grilled with lemon and herbs, tossed with fluffy quinoa and fresh baby spinach for a bright, zesty finish.

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NUTRITION

332kcal
Protein
34.8g
Fat
10g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

2 cups fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh 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 about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small ramekin, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 5

    Drizzle the dressing over the salad and toss gently until the spinach is lightly coated.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa salad to serve.

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

Tender chicken breast grilled with lemon and herbs, tossed with fluffy quinoa and fresh baby spinach for a bright, zesty finish.

NUTRITION

332kcal
Protein
34.8g
Fat
10g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

2 cups fresh Baby Spinach

1/2 cup halved Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh 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 about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small ramekin, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 5

    Drizzle the dressing over the salad and toss gently until the spinach is lightly coated.

  • 6

    Slice the grilled chicken into strips and place them on top of the quinoa salad to serve.