Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette.

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NUTRITION

352kcal
Protein
14.8g
Fat
22.9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

0.4 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

0.5 cup Sliced Cucumber

0.5 cup Halved Cherry Tomatoes

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa by simmering in water or broth until fluffy and tender.

  • 2

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

  • 3

    Thinly slice the grilled chicken into bite-sized strips.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar until emulsified.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to coat the leaves.

  • 7

    Arrange the grilled chicken on top and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette.

NUTRITION

352kcal
Protein
14.8g
Fat
22.9g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

0.4 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

0.5 cup Sliced Cucumber

0.5 cup Halved Cherry Tomatoes

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa by simmering in water or broth until fluffy and tender.

  • 2

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

  • 3

    Thinly slice the grilled chicken into bite-sized strips.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small jar until emulsified.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to coat the leaves.

  • 7

    Arrange the grilled chicken on top and serve immediately.