Grilled Chicken Breast with Grape and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Grape and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Grape and Spinach Salad

Tender grilled chicken breast served over fresh baby spinach with juicy grapes and mandarins, finished with a zesty citrus-yogurt dressing.

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NUTRITION

329kcal
Protein
46.2g
Fat
5.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Baby Spinach

0.5 cup Red Grapes, halved

0.25 cup Mandarin Oranges

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Lemon Juice

0.5 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard to create the dressing.

  • 5

    In a large salad bowl, combine the baby spinach, halved grapes, and mandarin orange segments.

  • 6

    Add the sliced chicken to the salad and drizzle with the zesty yogurt dressing before serving.

Grilled Chicken Breast with Grape and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Grape and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Grape and Spinach Salad

Tender grilled chicken breast served over fresh baby spinach with juicy grapes and mandarins, finished with a zesty citrus-yogurt dressing.

NUTRITION

329kcal
Protein
46.2g
Fat
5.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Baby Spinach

0.5 cup Red Grapes, halved

0.25 cup Mandarin Oranges

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Lemon Juice

0.5 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard to create the dressing.

  • 5

    In a large salad bowl, combine the baby spinach, halved grapes, and mandarin orange segments.

  • 6

    Add the sliced chicken to the salad and drizzle with the zesty yogurt dressing before serving.