Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette for a bright, clean finish.

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NUTRITION

261kcal
Protein
22.7g
Fat
10.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Baby Spinach

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until the internal temperature reaches 165°F.

  • 2

    Slice the grilled chicken into thin, bite-sized strips.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the vinaigrette is fully emulsified.

  • 4

    Place the fresh baby spinach in a large mixing bowl and add the cooked quinoa and halved cherry tomatoes.

  • 5

    Add the sliced chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss all ingredients gently until the spinach is lightly wilted by the warm chicken and everything is evenly coated.

  • 7

    Serve immediately in a chilled bowl for the best texture and flavor.

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette for a bright, clean finish.

NUTRITION

261kcal
Protein
22.7g
Fat
10.7g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Baby Spinach

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until the internal temperature reaches 165°F.

  • 2

    Slice the grilled chicken into thin, bite-sized strips.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the vinaigrette is fully emulsified.

  • 4

    Place the fresh baby spinach in a large mixing bowl and add the cooked quinoa and halved cherry tomatoes.

  • 5

    Add the sliced chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss all ingredients gently until the spinach is lightly wilted by the warm chicken and everything is evenly coated.

  • 7

    Serve immediately in a chilled bowl for the best texture and flavor.