Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 0.38 cup Cooked Quinoa; 2 cups Baby Spinach; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.3 cup Cherry Tomatoes; 0.3 cup Diced Cucumber

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh spinach and crisp cucumbers in a bright lemon-dijon vinaigrette for a zesty finish.

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NUTRITION

Protein

31g

Fat

21.6g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.38 cup Cooked Quinoa

2 cups Baby Spinach

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.3 cup Cherry Tomatoes

0.3 cup Diced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Allow the chicken to rest for several minutes before slicing it into thin strips.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice.
5
In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced cucumber.
6
Add the sliced grilled chicken to the salad base.
7
Drizzle the lemon vinaigrette over the salad and toss thoroughly until every leaf is lightly coated.