Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

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

Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

A vibrant, healthful salad featuring tender grilled chicken paired with nutty quinoa and fresh spinach, all drizzled with a tangy lemon yogurt dressing enhanced with a hint of olive oil and a splash of milk for creaminess. This balanced dish delivers a bright, zesty flavor perfect for a satisfying midday meal.

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NUTRITION

436kcal
Protein
39.1g
Fat
19g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (approx. 100g)

1/2 cup cooked Quinoa (approx. 93g)

2 cups Baby Spinach (approx. 60g)

1 tablespoon Nonfat Greek Yogurt (approx. 15g)

1/4 cup Nonfat Milk (approx. 60g)

3 teaspoons Extra Virgin Olive Oil (approx. 13.5g)

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked and nicely charred. Once cooked, let it rest for a few minutes and then slice into strips.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, nonfat milk, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 4

    In a large bowl, combine the cooked quinoa and baby spinach.

  • 5

    Add the grilled chicken strips to the salad and drizzle the dressing evenly over the top.

  • 6

    Finish by drizzling extra virgin olive oil over the salad for additional richness, toss gently, and serve immediately.

Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

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

Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad with Lemon Yogurt Dressing

A vibrant, healthful salad featuring tender grilled chicken paired with nutty quinoa and fresh spinach, all drizzled with a tangy lemon yogurt dressing enhanced with a hint of olive oil and a splash of milk for creaminess. This balanced dish delivers a bright, zesty flavor perfect for a satisfying midday meal.

NUTRITION

436kcal
Protein
39.1g
Fat
19g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (approx. 100g)

1/2 cup cooked Quinoa (approx. 93g)

2 cups Baby Spinach (approx. 60g)

1 tablespoon Nonfat Greek Yogurt (approx. 15g)

1/4 cup Nonfat Milk (approx. 60g)

3 teaspoons Extra Virgin Olive Oil (approx. 13.5g)

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side or until fully cooked and nicely charred. Once cooked, let it rest for a few minutes and then slice into strips.

  • 3

    In a small bowl, whisk together the nonfat Greek yogurt, nonfat milk, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 4

    In a large bowl, combine the cooked quinoa and baby spinach.

  • 5

    Add the grilled chicken strips to the salad and drizzle the dressing evenly over the top.

  • 6

    Finish by drizzling extra virgin olive oil over the salad for additional richness, toss gently, and serve immediately.