Grilled Chicken and Quinoa Bowl with Fresh 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 Bowl with Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and garden veggies, finished with a bright lemon vinaigrette and a delicate almond crunch.

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NUTRITION

350kcal
Protein
16.9g
Fat
20.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Sliced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tbsp Sliced Almonds

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PREPARATION

  • 1

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 2

    Season the chicken breast with a pinch of sea salt and grill until the internal temperature reaches 165°F.

  • 3

    Slice the cooked chicken into thin, bite-sized strips.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the vinaigrette.

  • 5

    Combine the baby spinach, sliced cucumber, and cherry tomatoes in a large serving bowl.

  • 6

    Fold in the cooked quinoa and top with the grilled chicken strips.

  • 7

    Drizzle the lemon vinaigrette over the bowl and sprinkle with sliced almonds for a delicate crunch.

Grilled Chicken and Quinoa Bowl with Fresh 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 Bowl with Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and garden veggies, finished with a bright lemon vinaigrette and a delicate almond crunch.

NUTRITION

350kcal
Protein
16.9g
Fat
20.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Sliced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Cook the quinoa according to package directions and set aside to cool slightly.

  • 2

    Season the chicken breast with a pinch of sea salt and grill until the internal temperature reaches 165°F.

  • 3

    Slice the cooked chicken into thin, bite-sized strips.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the vinaigrette.

  • 5

    Combine the baby spinach, sliced cucumber, and cherry tomatoes in a large serving bowl.

  • 6

    Fold in the cooked quinoa and top with the grilled chicken strips.

  • 7

    Drizzle the lemon vinaigrette over the bowl and sprinkle with sliced almonds for a delicate crunch.