Grilled Chicken and Quinoa Power Bowl 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 Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Spinach

Tender grilled chicken and fluffy quinoa served over fresh baby spinach, tossed with a zesty lemon-herb vinaigrette and juicy cherry tomatoes.

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NUTRITION

354kcal
Protein
31.4g
Fat
13.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black 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

    Prepare the quinoa by simmering in water or vegetable broth according to package directions until fluffy.

  • 4

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

  • 5

    Place the fresh baby spinach in a large serving bowl as the base.

  • 6

    Arrange the sliced grilled chicken, cooked quinoa, and halved cherry tomatoes over the spinach.

  • 7

    Drizzle the lemon-herb vinaigrette over the bowl and toss gently to combine all the flavors.

Grilled Chicken and Quinoa Power Bowl 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 Bowl with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Spinach

Tender grilled chicken and fluffy quinoa served over fresh baby spinach, tossed with a zesty lemon-herb vinaigrette and juicy cherry tomatoes.

NUTRITION

354kcal
Protein
31.4g
Fat
13.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black 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

    Prepare the quinoa by simmering in water or vegetable broth according to package directions until fluffy.

  • 4

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

  • 5

    Place the fresh baby spinach in a large serving bowl as the base.

  • 6

    Arrange the sliced grilled chicken, cooked quinoa, and halved cherry tomatoes over the spinach.

  • 7

    Drizzle the lemon-herb vinaigrette over the bowl and toss gently to combine all the flavors.