Grilled Chicken Breast with Quinoa Spinach Salad

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

Grilled Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, tossed in a zesty lemon-herb vinaigrette with a satisfyingly crisp cucumber crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
39.6g
Fat
20g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a drizzle of oil.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl.

  • 5

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 6

    Pour the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

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

Grilled Chicken Breast with Quinoa Spinach Salad

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

Grilled Chicken Breast with Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh spinach, tossed in a zesty lemon-herb vinaigrette with a satisfyingly crisp cucumber crunch.

NUTRITION

445kcal
Protein
39.6g
Fat
20g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a drizzle of oil.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl.

  • 5

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.

  • 6

    Pour the dressing over the salad and toss gently to coat all ingredients evenly.

  • 7

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