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

Grilled chicken breast seasoned with herbs, served over a bed of fluffy quinoa and fresh baby spinach with a zesty, bright vinaigrette.

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NUTRITION

393kcal
Protein
45g
Fat
11.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the extra virgin olive oil and fresh lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, fresh baby spinach, and halved cherry tomatoes to the bowl and toss until the leaves are lightly coated.

  • 5

    Slice the warm grilled chicken into strips and place it on top of the salad to serve immediately.

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

Grilled chicken breast seasoned with herbs, served over a bed of fluffy quinoa and fresh baby spinach with a zesty, bright vinaigrette.

NUTRITION

393kcal
Protein
45g
Fat
11.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the extra virgin olive oil and fresh lemon juice in a large mixing bowl to create the dressing.

  • 4

    Add the cooked quinoa, fresh baby spinach, and halved cherry tomatoes to the bowl and toss until the leaves are lightly coated.

  • 5

    Slice the warm grilled chicken into strips and place it on top of the salad to serve immediately.