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 grilled chicken breast served over a bed of fluffy quinoa and fresh spinach tossed in a bright lemon vinaigrette with a hint of toasted garlic.

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NUTRITION

367kcal
Protein
35.1g
Fat
12.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is cooking, whisk together the olive oil, lemon juice, and minced garlic in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Toss the salad thoroughly until the spinach is lightly coated and the flavors are well combined.

  • 6

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

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 grilled chicken breast served over a bed of fluffy quinoa and fresh spinach tossed in a bright lemon vinaigrette with a hint of toasted garlic.

NUTRITION

367kcal
Protein
35.1g
Fat
12.8g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is cooking, whisk together the olive oil, lemon juice, and minced garlic in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Toss the salad thoroughly until the spinach is lightly coated and the flavors are well combined.

  • 6

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