Name: Grilled Chicken and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 ounces Chicken Breast; 2 cups Baby Spinach; 1/4 small Avocado; 1 teaspoon Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 1 tablespoon Lemon Juice; 1/2 teaspoon Dijon Mustard

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Lemon Vinaigrette

Grilled chicken breast served over a bed of fresh baby spinach and garden vegetables, tossed in a bright lemon vinaigrette for a refreshing zing.

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NUTRITION

Protein

18.2g

Fat

11.1g

Carbs

11g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Chicken Breast

2 cups Baby Spinach

1/4 small Avocado

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Allow the chicken to rest for five minutes before slicing into thin strips.
4
In a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard until the dressing is emulsified.
5
Combine the baby spinach, halved cherry tomatoes, and sliced cucumber in a large salad bowl.
6
Top the greens with the sliced grilled chicken and the fresh avocado slices.
7
Drizzle the lemon vinaigrette over the salad and toss gently to coat before serving.