Grilled Chicken and Quinoa Salad with Spinach

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

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

A light yet satisfying salad featuring tender grilled chicken, fluffy quinoa, and fresh baby spinach, all brought together with a vibrant lemon olive oil dressing. This meal provides a delicate balance of flavors and textures while keeping your macros in check.

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NUTRITION

380kcal
Protein
17g
Fat
29.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

45g Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

2 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Grill the chicken breast until fully cooked and then slice into strips. For best results, season lightly with salt and pepper before grilling.

  • 2

    In a bowl, combine the cooked quinoa and baby spinach.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper to create the dressing.

  • 4

    Toss the salad with the dressing until evenly coated.

  • 5

    Serve the salad on a plate and top with the grilled chicken strips. Enjoy immediately.

Grilled Chicken and Quinoa Salad with Spinach

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

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

A light yet satisfying salad featuring tender grilled chicken, fluffy quinoa, and fresh baby spinach, all brought together with a vibrant lemon olive oil dressing. This meal provides a delicate balance of flavors and textures while keeping your macros in check.

NUTRITION

380kcal
Protein
17g
Fat
29.6g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

45g Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

2 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Grill the chicken breast until fully cooked and then slice into strips. For best results, season lightly with salt and pepper before grilling.

  • 2

    In a bowl, combine the cooked quinoa and baby spinach.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper to create the dressing.

  • 4

    Toss the salad with the dressing until evenly coated.

  • 5

    Serve the salad on a plate and top with the grilled chicken strips. Enjoy immediately.