Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Grilled chicken breast served over a bed of fresh spinach and quinoa, tossed in a light lemon vinaigrette for a bright, zesty finish.

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NUTRITION

302kcal
Protein
36.5g
Fat
9.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions or fluff pre-cooked quinoa.

  • 4

    In a small bowl, whisk together the olive oil and remaining lemon juice to create a light vinaigrette.

  • 5

    Combine the fresh spinach and warm quinoa in a large bowl, tossing with the vinaigrette until the leaves are slightly wilted.

  • 6

    Slice the tender grilled chicken into strips and serve immediately over the spinach and quinoa base.

Grilled Chicken Breast with Spinach and 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 and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Spinach and Quinoa Salad

Grilled chicken breast served over a bed of fresh spinach and quinoa, tossed in a light lemon vinaigrette for a bright, zesty finish.

NUTRITION

302kcal
Protein
36.5g
Fat
9.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the quinoa according to package directions or fluff pre-cooked quinoa.

  • 4

    In a small bowl, whisk together the olive oil and remaining lemon juice to create a light vinaigrette.

  • 5

    Combine the fresh spinach and warm quinoa in a large bowl, tossing with the vinaigrette until the leaves are slightly wilted.

  • 6

    Slice the tender grilled chicken into strips and serve immediately over the spinach and quinoa base.