YOUR SOLIN GENERATED RECIPE
Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette
Enjoy a light yet satisfying lunch featuring tender grilled chicken atop a vibrant bed of baby spinach and protein-rich quinoa. The salad is brightened with a fresh lemon vinaigrette, making each bite refreshing and balanced in flavor and texture.
INGREDIENTS
2 ounces Grilled Chicken Breast
2 cups Baby Spinach
1/4 cup Cooked Quinoa
1.5 tablespoons Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 3-4 minutes per side until fully cooked and lightly charred. Let it rest and then slice thinly.
In a large bowl, combine the baby spinach and cooked quinoa.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
Toss the spinach and quinoa with the lemon vinaigrette.
Top the salad with the sliced grilled chicken and serve immediately.