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.

Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette

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 a zesty lemon-dijon vinaigrette, finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

435kcal
Protein
42.5g
Fat
17.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 4

    In a large salad bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.

  • 5

    Add the sliced grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss the salad gently to ensure everything is evenly coated.

  • 7

    Sprinkle with pumpkin seeds and serve immediately.

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.

Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette

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 a zesty lemon-dijon vinaigrette, finished with toasted pumpkin seeds for a satisfying crunch.

NUTRITION

435kcal
Protein
42.5g
Fat
17.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    Let the chicken rest for 5 minutes before slicing into thin strips.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 4

    In a large salad bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.

  • 5

    Add the sliced grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss the salad gently to ensure everything is evenly coated.

  • 7

    Sprinkle with pumpkin seeds and serve immediately.