Name: Grilled Chicken and Spinach with Lemon-Garlic Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 4 cups fresh baby spinach, washed and dried; 1 tbsp olive oil, plus more for brushing; 1 lemon, zested and juiced; 2 cloves garlic, minced; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/4 tsp smoked paprika; 1/4 small red onion, very thinly sliced (about 2 tbsp)

Grilled Chicken and Spinach with Lemon-Garlic Vinaigrette

GlazedGrape1596

This Grilled Chicken and Spinach with Lemon-Garlic Vinaigrette is a vibrant, diabetes-friendly dinner that packs plenty of flavor with minimal carbs. By grilling the chicken until just charred, you develop a deep, smoky flavor without extra calories. The baby spinach provides a crisp, nutrient-dense base, while the lemon-garlic vinaigrette adds freshness and zing. This dish is perfect for a sunny evening meal and is ready in under 30 minutes. It’s high in protein, low in carbs, and designed to be filling and delicious while supporting your weight loss and blood sugar goals.

Ingredients

Instructions

Preheat your grill or grill pan over medium-high heat until very hot (until just barely smoking for best flavor).
Brush chicken breasts lightly with olive oil, then season both sides with salt, pepper, and smoked paprika.
Grill chicken for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F). Remove and let rest for 3 minutes, then slice thinly.
While chicken grills, whisk together 1 tbsp olive oil, lemon zest, lemon juice, and minced garlic in a small bowl to make the vinaigrette.
Spread spinach on a serving platter and scatter red onion on top. Arrange sliced grilled chicken over spinach.
Drizzle lemon-garlic vinaigrette over the chicken and spinach just before serving. Toss gently to combine if desired. Serve immediately.