Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Savor a light yet satisfying salad that features tender grilled chicken paired with fluffy quinoa, fresh spinach, and vibrant cherry tomatoes, all tossed in a bright lemon vinaigrette. Every bite bursts with a balance of tangy and savory notes, perfect for a refreshing midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

255kcal
Protein
16.6g
Fat
10.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

50 grams Cooked Quinoa

30 grams Spinach

75 grams Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side until fully cooked. Let it rest and then slice into bite-sized pieces.

  • 4

    In a bowl, combine the cooked quinoa, fresh spinach, and halved cherry tomatoes.

  • 5

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil and lemon juice.

  • 6

    Drizzle the vinaigrette over the salad and toss gently.

  • 7

    Top the salad with the sliced grilled chicken and serve immediately.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Savor a light yet satisfying salad that features tender grilled chicken paired with fluffy quinoa, fresh spinach, and vibrant cherry tomatoes, all tossed in a bright lemon vinaigrette. Every bite bursts with a balance of tangy and savory notes, perfect for a refreshing midday meal.

NUTRITION

255kcal
Protein
16.6g
Fat
10.5g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

40 grams Chicken Breast

50 grams Cooked Quinoa

30 grams Spinach

75 grams Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

2 tablespoons Lemon Juice

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 3-4 minutes per side until fully cooked. Let it rest and then slice into bite-sized pieces.

  • 4

    In a bowl, combine the cooked quinoa, fresh spinach, and halved cherry tomatoes.

  • 5

    Prepare the lemon vinaigrette by whisking together the extra virgin olive oil and lemon juice.

  • 6

    Drizzle the vinaigrette over the salad and toss gently.

  • 7

    Top the salad with the sliced grilled chicken and serve immediately.