Grilled Chicken Breast with Fresh 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 Fresh Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Spinach and Quinoa Salad

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

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
41.4g
Fat
13.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a fraction of the olive oil to prevent sticking.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil and lemon juice in a large mixing bowl to create a light vinaigrette.

  • 5

    Add the fresh spinach, cooked quinoa, and halved cherry tomatoes to the bowl and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the spinach and quinoa salad before serving.

Grilled Chicken Breast with Fresh 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 Fresh Spinach and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Spinach and Quinoa Salad

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

NUTRITION

383kcal
Protein
41.4g
Fat
13.1g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a fraction of the olive oil to prevent sticking.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil and lemon juice in a large mixing bowl to create a light vinaigrette.

  • 5

    Add the fresh spinach, cooked quinoa, and halved cherry tomatoes to the bowl and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the spinach and quinoa salad before serving.