Grilled Chicken and Quinoa Salad with 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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing and light salad featuring tender grilled chicken, fluffy cooked quinoa, and crisp, vibrant veggies dressed in a zesty lemon vinaigrette. Perfectly balanced for a nutritious midday meal that delights your palate with every bite.

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NUTRITION

207kcal
Protein
14.6g
Fat
9.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Chicken Breast (~40g)

1/4 cup Cooked Quinoa (~43g)

1/4 cup Cherry Tomatoes (~43g)

1/4 cup Cucumber Slices (~30g)

1 cup Baby Spinach (~30g)

1 tbsp Lemon Juice (~15g)

1.5 tsp Olive Oil (~7g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper. Grill until cooked through, then slice into bite-sized pieces.

  • 2

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, sliced cucumber, and baby spinach.

  • 3

    Whisk together the lemon juice, olive oil, salt, and pepper to create the lemon vinaigrette.

  • 4

    Toss the salad ingredients with the vinaigrette, then gently fold in the grilled chicken slices.

  • 5

    Serve immediately for a fresh and zesty lunch.

Grilled Chicken and Quinoa Salad with 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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a refreshing and light salad featuring tender grilled chicken, fluffy cooked quinoa, and crisp, vibrant veggies dressed in a zesty lemon vinaigrette. Perfectly balanced for a nutritious midday meal that delights your palate with every bite.

NUTRITION

207kcal
Protein
14.6g
Fat
9.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Chicken Breast (~40g)

1/4 cup Cooked Quinoa (~43g)

1/4 cup Cherry Tomatoes (~43g)

1/4 cup Cucumber Slices (~30g)

1 cup Baby Spinach (~30g)

1 tbsp Lemon Juice (~15g)

1.5 tsp Olive Oil (~7g)

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the grilled chicken breast by seasoning lightly with salt and pepper. Grill until cooked through, then slice into bite-sized pieces.

  • 2

    In a bowl, combine the cooked quinoa, halved cherry tomatoes, sliced cucumber, and baby spinach.

  • 3

    Whisk together the lemon juice, olive oil, salt, and pepper to create the lemon vinaigrette.

  • 4

    Toss the salad ingredients with the vinaigrette, then gently fold in the grilled chicken slices.

  • 5

    Serve immediately for a fresh and zesty lunch.