Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and juicy cherry tomatoes, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

352kcal
Protein
34.6g
Fat
12.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest for a few minutes before slicing into thin strips.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 5

    Add the sliced grilled chicken to the salad bowl.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently until the spinach is slightly wilted and everything is evenly coated.

Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

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

Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Spinach and Cherry Tomatoes

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and juicy cherry tomatoes, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

352kcal
Protein
34.6g
Fat
12.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

3.25 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh 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 fully cooked, then let it rest for a few minutes before slicing into thin strips.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 5

    Add the sliced grilled chicken to the salad bowl.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently until the spinach is slightly wilted and everything is evenly coated.