Name: Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken and Quinoa Spinach 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 Spinach Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and garden veggies, finished with a zesty lemon-dijon vinaigrette for a bright, citrusy pop.

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NUTRITION

Protein

33.2g

Fat

14.5g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
4
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
5
In a large salad bowl, combine the baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.
6
Drizzle the lemon vinaigrette over the salad components and toss gently to ensure everything is evenly coated.
7
Top the salad with the sliced grilled chicken and serve immediately.