Name: Grilled Chicken and Quinoa Salad with Spinach and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Cooked Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 1 ounce Feta Cheese; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 0.5 cup Sliced Cucumber; 0.5 cup Cherry Tomatoes

Grilled Chicken and Quinoa Salad with Spinach and Feta

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 Spinach and Feta

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and vine-ripened tomatoes, finished with a sprinkle of salty, tangy feta.

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NUTRITION

Protein

38.9g

Fat

16.1g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Cooked Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 ounce Feta Cheese

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

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PREPARATION

1
Season the chicken breast with salt and pepper, then grill over medium-high heat until cooked through.
2
Let the chicken rest for five minutes before slicing it into bite-sized strips.
3
In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, sliced cucumber, and halved cherry tomatoes.
4
Whisk together the olive oil and fresh lemon juice in a small jar to create a light vinaigrette.
5
Pour the dressing over the salad base and toss gently to coat all the ingredients.
6
Top the salad with the grilled chicken strips and crumbled feta for a salty, tangy finish.