Name: Grilled Chicken and Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Feta Cheese, crumbled

Grilled Chicken and Quinoa Spinach Salad

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 Spinach Salad

Tender grilled chicken tossed with fluffy quinoa and fresh spinach in a bright lemon vinaigrette, finished with a sprinkle of salty feta.

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NUTRITION

Protein

32.6g

Fat

11.1g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Feta Cheese, crumbled

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat until cooked through, then let it rest for a few minutes.
3
Whisk together the extra virgin olive oil and lemon juice in a small bowl to create a light dressing.
4
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, sliced cucumber, and cherry tomatoes.
5
Slice the grilled chicken into thin strips and place them on top of the salad greens.
6
Drizzle the lemon vinaigrette over the salad and finish with the salty feta crumbles.