Grilled Chicken and Quinoa Power Salad with Spinach

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

Grilled Chicken and Quinoa Power Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Spinach

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach with a bright lemon-herb dressing and crisp cucumber slices.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
31.5g
Fat
13.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is completely absorbed.

  • 3

    In a small bowl whisk together the extra virgin olive oil and fresh lemon juice to create a light and zesty dressing.

  • 4

    Place the fresh baby spinach in a large salad bowl and top with the cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Slice the grilled chicken into thin strips and arrange them neatly over the salad base.

  • 6

    Drizzle the lemon dressing over the entire salad and toss gently to combine all the flavors before serving.

Grilled Chicken and Quinoa Power Salad with Spinach

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

Grilled Chicken and Quinoa Power Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Spinach

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach with a bright lemon-herb dressing and crisp cucumber slices.

NUTRITION

333kcal
Protein
31.5g
Fat
13.6g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is completely absorbed.

  • 3

    In a small bowl whisk together the extra virgin olive oil and fresh lemon juice to create a light and zesty dressing.

  • 4

    Place the fresh baby spinach in a large salad bowl and top with the cooked quinoa, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Slice the grilled chicken into thin strips and arrange them neatly over the salad base.

  • 6

    Drizzle the lemon dressing over the entire salad and toss gently to combine all the flavors before serving.