Grilled Chicken Breast with Spinach Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast seasoned with oregano and lemon, served over fluffy quinoa and fresh baby spinach with a zesty citrus finish.

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NUTRITION

416kcal
Protein
43.6g
Fat
12.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, half of the lemon juice, and a pinch of dried oregano.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 10 minutes to infuse flavor.

  • 3

    Rinse the quinoa under cold water and bring to a boil in a small pot with 1/2 cup of water, then simmer covered for 15 minutes until fluffy.

  • 4

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 5

    In a large mixing bowl, combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 6

    Toss the salad with the remaining olive oil and lemon juice, then top with the sliced grilled chicken.

Grilled Chicken Breast with Spinach Quinoa Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach Quinoa Salad

Grilled chicken breast seasoned with oregano and lemon, served over fluffy quinoa and fresh baby spinach with a zesty citrus finish.

NUTRITION

416kcal
Protein
43.6g
Fat
12.6g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    In a small bowl, whisk together half of the olive oil, half of the lemon juice, and a pinch of dried oregano.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 10 minutes to infuse flavor.

  • 3

    Rinse the quinoa under cold water and bring to a boil in a small pot with 1/2 cup of water, then simmer covered for 15 minutes until fluffy.

  • 4

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.

  • 5

    In a large mixing bowl, combine the cooked quinoa, baby spinach, and cherry tomatoes.

  • 6

    Toss the salad with the remaining olive oil and lemon juice, then top with the sliced grilled chicken.