Lemon Herb Grilled Chicken with Spinach Quinoa Salad

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

Lemon Herb Grilled Chicken with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken with Spinach Quinoa Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh baby spinach with a bright, zesty citrus dressing.

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NUTRITION

276kcal
Protein
16.8g
Fat
13.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Baby Spinach

2.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

0.125 teaspoon Ground Turmeric

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PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, 1 teaspoon of olive oil, dried oregano, turmeric, and a pinch of salt and black pepper.

  • 2

    Place the chicken breast in a shallow dish and coat with half of the lemon-herb mixture, letting it marinate for at least 10 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 4-5 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the cooked quinoa and baby spinach in a bowl with the remaining olive oil and the rest of the lemon-herb dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the bed of spinach and quinoa.

Lemon Herb Grilled Chicken with Spinach Quinoa Salad

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

Lemon Herb Grilled Chicken with Spinach Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken with Spinach Quinoa Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa and fresh baby spinach with a bright, zesty citrus dressing.

NUTRITION

276kcal
Protein
16.8g
Fat
13.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup Baby Spinach

2.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Dried Oregano

0.125 teaspoon Ground Turmeric

PREPARATION

  • 1

    In a small bowl, whisk together the lemon juice, 1 teaspoon of olive oil, dried oregano, turmeric, and a pinch of salt and black pepper.

  • 2

    Place the chicken breast in a shallow dish and coat with half of the lemon-herb mixture, letting it marinate for at least 10 minutes.

  • 3

    Heat a grill or skillet over medium-high heat and cook the chicken for 4-5 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, toss the cooked quinoa and baby spinach in a bowl with the remaining olive oil and the rest of the lemon-herb dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the bed of spinach and quinoa.