Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

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

Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

Grilled chicken breast served over fresh baby spinach and sweet strawberries, finished with a handful of crunchy toasted almonds.

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NUTRITION

348kcal
Protein
43.0g
Fat
13.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Sliced Strawberries

1 tbsp Slivered Almonds

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 tsp 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 until it reaches an internal temperature of 165°F.

  • 3

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

  • 4

    In a small jar, whisk together the balsamic vinegar, olive oil, and Dijon mustard to create the dressing.

  • 5

    Combine the fresh baby spinach and sliced strawberries in a large serving bowl.

  • 6

    Arrange the chicken strips on top of the greens and berries.

  • 7

    Garnish with the toasted slivered almonds for a satisfying crunch.

Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

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

Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Strawberry Spinach Salad and Toasted Almonds

Grilled chicken breast served over fresh baby spinach and sweet strawberries, finished with a handful of crunchy toasted almonds.

NUTRITION

348kcal
Protein
43.0g
Fat
13.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Sliced Strawberries

1 tbsp Slivered Almonds

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F.

  • 3

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

  • 4

    In a small jar, whisk together the balsamic vinegar, olive oil, and Dijon mustard to create the dressing.

  • 5

    Combine the fresh baby spinach and sliced strawberries in a large serving bowl.

  • 6

    Arrange the chicken strips on top of the greens and berries.

  • 7

    Garnish with the toasted slivered almonds for a satisfying crunch.