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

Tender chicken breast grilled with garlic and herbs, served over a fluffy quinoa and spinach salad tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

408kcal
Protein
41.3g
Fat
15.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.55 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast with minced garlic, sea salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple dressing.

  • 4

    Add the cooked quinoa and fresh baby spinach to the bowl, tossing thoroughly until the leaves are slightly wilted by the warmth of the quinoa.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad.

  • 6

    Garnish with additional black pepper and serve immediately.

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

Tender chicken breast grilled with garlic and herbs, served over a fluffy quinoa and spinach salad tossed in a bright, zesty lemon vinaigrette.

NUTRITION

408kcal
Protein
41.3g
Fat
15.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.55 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast with minced garlic, sea salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple dressing.

  • 4

    Add the cooked quinoa and fresh baby spinach to the bowl, tossing thoroughly until the leaves are slightly wilted by the warmth of the quinoa.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad.

  • 6

    Garnish with additional black pepper and serve immediately.