Grilled Chicken and Quinoa Power Bowl with Fresh Greens

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

Grilled Chicken and Quinoa Power Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Greens

Tender grilled chicken and fluffy quinoa served over a bed of fresh greens, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

325kcal
Protein
33g
Fat
9.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Place the baby spinach in a large bowl and top with the cooked quinoa, cherry tomatoes, and cucumber.

  • 6

    Add the sliced grilled chicken to the bowl.

  • 7

    Drizzle the lemon-herb vinaigrette over the top and toss gently to combine before serving.

Grilled Chicken and Quinoa Power Bowl with Fresh Greens

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

Grilled Chicken and Quinoa Power Bowl with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Fresh Greens

Tender grilled chicken and fluffy quinoa served over a bed of fresh greens, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

325kcal
Protein
33g
Fat
9.7g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.

  • 5

    Place the baby spinach in a large bowl and top with the cooked quinoa, cherry tomatoes, and cucumber.

  • 6

    Add the sliced grilled chicken to the bowl.

  • 7

    Drizzle the lemon-herb vinaigrette over the top and toss gently to combine before serving.