Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Char-grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a zesty lemon vinaigrette and toasted hemp seeds.

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NUTRITION

373kcal
Protein
46.0g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Hemp Seeds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea 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

    In a large mixing bowl, combine the cooked quinoa and baby spinach, allowing the residual heat of the quinoa to slightly wilt the greens.

  • 4

    Whisk the olive oil and lemon juice together in a small ramekin to create a bright, emulsified vinaigrette.

  • 5

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

  • 6

    Drizzle the vinaigrette over the entire dish and garnish with hemp seeds for a subtle nutty crunch.

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad and Lemon Vinaigrette

Char-grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a zesty lemon vinaigrette and toasted hemp seeds.

NUTRITION

373kcal
Protein
46.0g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Hemp Seeds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea 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

    In a large mixing bowl, combine the cooked quinoa and baby spinach, allowing the residual heat of the quinoa to slightly wilt the greens.

  • 4

    Whisk the olive oil and lemon juice together in a small ramekin to create a bright, emulsified vinaigrette.

  • 5

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

  • 6

    Drizzle the vinaigrette over the entire dish and garnish with hemp seeds for a subtle nutty crunch.