Name: Grilled Chicken Salad with Spinach, Quinoa, and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Grilled Chicken Breast; 2 cups Baby Spinach; 1/2 cup Cooked Quinoa; 2 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Salad with Spinach, Quinoa, and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Spinach, Quinoa, and Lemon Vinaigrette

Enjoy a refreshing grilled chicken salad paired with nutrient-packed baby spinach and fluffy quinoa, all dressed in a bright and zesty lemon vinaigrette. This dish balances lean protein and satisfying whole grains with crisp greens for a light yet filling lunch.

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NUTRITION

Protein

40.8g

Fat

15g

Carbs

23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Baby Spinach

1/2 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.
3
Grill the chicken for approximately 6-7 minutes per side until it reaches an internal temperature of 165°F; let it rest before slicing.
4
In a large bowl, combine the baby spinach and cooked quinoa.
5
Whisk together the olive oil and lemon juice in a small bowl to create the vinaigrette.
6
Slice the grilled chicken and add it to the salad bowl.
7
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
8
Serve immediately and enjoy your fresh, protein-packed lunch.