YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Spinach Salad
Grilled chicken and fluffy quinoa tossed with fresh spinach and a zesty lemon-herb vinaigrette, finished with crisp cucumber slices.
INGREDIENTS
2.5 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
2 cups Baby Spinach
2 teaspoons Extra Virgin Olive Oil
0.5 cup Cherry Tomatoes, halved
0.5 cup Cucumber, sliced
PREPARATION
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, approximately 6 minutes per side.
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
In a small bowl, whisk together the olive oil and a squeeze of fresh lemon juice to create a simple vinaigrette.
In a large mixing bowl, combine the baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumber.
Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure everything is evenly coated.
Top the salad with the sliced grilled chicken and serve immediately.