Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.9 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Baby Spinach; 0.25 cup Diced Cucumber; 0.25 cup Halved Cherry Tomatoes; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken and Quinoa Salad with 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 Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh vegetables in a zesty lemon vinaigrette, finished with a sprinkle of bright, aromatic parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

13.5g

Fat

7.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

0.9 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.25 cup Diced Cucumber

0.25 cup Halved Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat until fully cooked, then slice into thin strips.
3
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.
4
In a large salad bowl, combine the cooked quinoa, baby spinach, diced cucumber, and halved cherry tomatoes.
5
Add the sliced grilled chicken to the salad base.
6
Drizzle the lemon vinaigrette over the top and toss gently until all ingredients are evenly coated.
7
Serve immediately while the chicken is still warm or chilled as a refreshing lunch.