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

Grilled chicken breast paired with fluffy quinoa and fresh baby spinach, tossed in a bright lemon-garlic dressing for a refreshing, zesty finish.

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NUTRITION

346kcal
Protein
34.6g
Fat
12.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups fresh Spinach

1.5 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, place the fresh baby spinach and cooked quinoa in a large mixing bowl.

  • 4

    Halve the cherry tomatoes and add them to the bowl with the spinach and quinoa.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently until the leaves are lightly coated.

  • 7

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

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

Grilled chicken breast paired with fluffy quinoa and fresh baby spinach, tossed in a bright lemon-garlic dressing for a refreshing, zesty finish.

NUTRITION

346kcal
Protein
34.6g
Fat
12.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups fresh Spinach

1.5 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, place the fresh baby spinach and cooked quinoa in a large mixing bowl.

  • 4

    Halve the cherry tomatoes and add them to the bowl with the spinach and quinoa.

  • 5

    In a small jar or bowl, whisk together the olive oil and lemon juice to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently until the leaves are lightly coated.

  • 7

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