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 served over fluffy quinoa and fresh baby spinach, tossed in a bright and zesty lemon-herb vinaigrette.

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NUTRITION

338kcal
Protein
32.6g
Fat
11.9g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 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

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes in a large mixing bowl.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create the dressing.

  • 5

    Slice the warm grilled chicken into strips and place them atop the salad greens.

  • 6

    Drizzle the zesty dressing over the entire dish and toss gently to combine 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

Grilled chicken breast served over fluffy quinoa and fresh baby spinach, tossed in a bright and zesty lemon-herb vinaigrette.

NUTRITION

338kcal
Protein
32.6g
Fat
11.9g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 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 a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes in a large mixing bowl.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create the dressing.

  • 5

    Slice the warm grilled chicken into strips and place them atop the salad greens.

  • 6

    Drizzle the zesty dressing over the entire dish and toss gently to combine before serving.