Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers in a bright lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

288kcal
Protein
17.7g
Fat
12.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt to create the dressing.

  • 4

    Add the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl.

  • 5

    Toss all the ingredients thoroughly until the spinach is lightly wilted and the quinoa is well-coated with the vinaigrette.

  • 6

    Place the salad in a serving bowl and top with the sliced grilled chicken.

Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers in a bright lemon-herb vinaigrette.

NUTRITION

288kcal
Protein
17.7g
Fat
12.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt to create the dressing.

  • 4

    Add the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber to the bowl.

  • 5

    Toss all the ingredients thoroughly until the spinach is lightly wilted and the quinoa is well-coated with the vinaigrette.

  • 6

    Place the salad in a serving bowl and top with the sliced grilled chicken.