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.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

407kcal
Protein
32.7g
Fat
18.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Toasted Sunflower Seeds

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Cook the quinoa according to package instructions if not already prepared, then set aside to cool completely.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for a few minutes before slicing into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a little lemon zest to create the vinaigrette.

  • 5

    In a large salad bowl, combine the baby spinach, cooled quinoa, halved cherry tomatoes, and diced cucumber.

  • 6

    Pour the lemon vinaigrette over the salad and toss gently until all ingredients are lightly coated.

  • 7

    Plate the salad and top with the sliced grilled chicken and toasted sunflower seeds.

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.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with toasted sunflower seeds for a satisfying crunch.

NUTRITION

407kcal
Protein
32.7g
Fat
18.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Toasted Sunflower Seeds

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Cook the quinoa according to package instructions if not already prepared, then set aside to cool completely.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Allow the chicken to rest for a few minutes before slicing into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a little lemon zest to create the vinaigrette.

  • 5

    In a large salad bowl, combine the baby spinach, cooled quinoa, halved cherry tomatoes, and diced cucumber.

  • 6

    Pour the lemon vinaigrette over the salad and toss gently until all ingredients are lightly coated.

  • 7

    Plate the salad and top with the sliced grilled chicken and toasted sunflower seeds.