Grilled Chicken Salad with Spinach and Quinoa

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

Grilled Chicken Salad with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Spinach and Quinoa

Enjoy a refreshing, nutrient-packed salad featuring grilled chicken, vibrant spinach, protein-rich quinoa, and crisp vegetables tossed with a zesty lemon-olive oil dressing and a touch of creamy feta for balanced flavor and texture.

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NUTRITION

350kcal
Protein
30.7g
Fat
16.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2.7 ounces Chicken Breast (77g)

1 cup Fresh Spinach (30g)

1/3 cup Cooked Quinoa (43g)

1/2 cup Diced Cucumber (52g)

1/4 cup Diced Red Bell Pepper (38g)

1.5 teaspoons Extra Virgin Olive Oil (6.75g)

1 tablespoon Feta Cheese (25g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes on each side or until fully cooked, then let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the fresh spinach, diced cucumber, red bell pepper, and cooked quinoa.

  • 4

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice, adding a pinch of salt and pepper.

  • 5

    Slice the grilled chicken into thin strips and add to the salad.

  • 6

    Drizzle the dressing over the salad, sprinkle the crumbled feta cheese on top, and toss gently to combine.

  • 7

    Serve immediately and enjoy your healthy, balanced lunch.

Grilled Chicken Salad with Spinach and Quinoa

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

Grilled Chicken Salad with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Spinach and Quinoa

Enjoy a refreshing, nutrient-packed salad featuring grilled chicken, vibrant spinach, protein-rich quinoa, and crisp vegetables tossed with a zesty lemon-olive oil dressing and a touch of creamy feta for balanced flavor and texture.

NUTRITION

350kcal
Protein
30.7g
Fat
16.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

2.7 ounces Chicken Breast (77g)

1 cup Fresh Spinach (30g)

1/3 cup Cooked Quinoa (43g)

1/2 cup Diced Cucumber (52g)

1/4 cup Diced Red Bell Pepper (38g)

1.5 teaspoons Extra Virgin Olive Oil (6.75g)

1 tablespoon Feta Cheese (25g)

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-6 minutes on each side or until fully cooked, then let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the fresh spinach, diced cucumber, red bell pepper, and cooked quinoa.

  • 4

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice, adding a pinch of salt and pepper.

  • 5

    Slice the grilled chicken into thin strips and add to the salad.

  • 6

    Drizzle the dressing over the salad, sprinkle the crumbled feta cheese on top, and toss gently to combine.

  • 7

    Serve immediately and enjoy your healthy, balanced lunch.