Grilled Chicken Spinach Salad with Quinoa and Almonds

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

Grilled Chicken Spinach Salad with Quinoa and Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Almonds

Grilled chicken and fluffy quinoa served over fresh baby spinach with a bright lemon vinaigrette and toasted almonds.

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NUTRITION

304kcal
Protein
18.5g
Fat
16g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.4 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Slivered Almonds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

    Grill the chicken breast over medium heat until fully cooked, then slice into thin strips.

  • 2

    Cook the quinoa according to the package instructions and allow it to cool slightly.

  • 3

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

  • 4

    Place the baby spinach in a large salad bowl and top with the cooked quinoa and halved cherry tomatoes.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure the leaves are lightly coated.

  • 6

    Arrange the sliced chicken on top and finish by sprinkling with the slivered almonds for a toasted crunch.

Grilled Chicken Spinach Salad with Quinoa and Almonds

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

Grilled Chicken Spinach Salad with Quinoa and Almonds

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Almonds

Grilled chicken and fluffy quinoa served over fresh baby spinach with a bright lemon vinaigrette and toasted almonds.

NUTRITION

304kcal
Protein
18.5g
Fat
16g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.4 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Slivered Almonds

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

    Grill the chicken breast over medium heat until fully cooked, then slice into thin strips.

  • 2

    Cook the quinoa according to the package instructions and allow it to cool slightly.

  • 3

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

  • 4

    Place the baby spinach in a large salad bowl and top with the cooked quinoa and halved cherry tomatoes.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure the leaves are lightly coated.

  • 6

    Arrange the sliced chicken on top and finish by sprinkling with the slivered almonds for a toasted crunch.