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

Lemon-herb grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed with a zesty citrus vinaigrette.

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NUTRITION

344kcal
Protein
38.9g
Fat
10.0g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup sliced Cucumber

0.5 cup halved Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and a pinch of salt in a large mixing bowl.

  • 4

    Add the cooked quinoa, baby spinach, sliced cucumber, and cherry tomatoes to the bowl with the dressing.

  • 5

    Toss the salad gently until all ingredients are evenly coated.

  • 6

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

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

Lemon-herb grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed with a zesty citrus vinaigrette.

NUTRITION

344kcal
Protein
38.9g
Fat
10.0g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup sliced Cucumber

0.5 cup halved Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lemon juice, and a pinch of salt in a large mixing bowl.

  • 4

    Add the cooked quinoa, baby spinach, sliced cucumber, and cherry tomatoes to the bowl with the dressing.

  • 5

    Toss the salad gently until all ingredients are evenly coated.

  • 6

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