Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.15 ounces Grilled Chicken Breast, sliced; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/2 cup Sliced Cucumber; 1/4 cup Cherry Tomatoes, halved; 1/2 teaspoon Dijon Mustard

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken breast tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon vinaigrette and a pinch of zesty cracked pepper.

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NUTRITION

Protein

16.5g

Fat

12.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

1.15 ounces Grilled Chicken Breast, sliced

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Sliced Cucumber

1/4 cup Cherry Tomatoes, halved

1/2 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill until cooked through and slice into thin strips.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.
3
Place the baby spinach in a large salad bowl as the base.
4
Add the cooked quinoa, sliced cucumber, and halved cherry tomatoes to the bowl.
5
Top the salad with the warm grilled chicken strips.
6
Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.
7
Finish with an extra crack of black pepper and serve immediately.