Grilled Chicken and Quinoa Salad with Fresh Spinach

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, topped with crunchy toasted sunflower seeds.

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NUTRITION

327kcal
Protein
32.4g
Fat
10.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 cup Cherry Tomatoes, halved

1/3 cup Cucumber, diced

5g Toasted Sunflower Seeds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked through.

  • 2

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 3

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

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad and toss gently to ensure all leaves and grains are coated.

  • 6

    Top the salad with the sliced grilled chicken and finish with a sprinkle of toasted sunflower seeds for a satisfying crunch.

Grilled Chicken and Quinoa Salad with Fresh Spinach

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, topped with crunchy toasted sunflower seeds.

NUTRITION

327kcal
Protein
32.4g
Fat
10.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/3 cup Cherry Tomatoes, halved

1/3 cup Cucumber, diced

5g Toasted Sunflower Seeds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked through.

  • 2

    Let the chicken rest for 5 minutes before slicing into bite-sized strips.

  • 3

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

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad and toss gently to ensure all leaves and grains are coated.

  • 6

    Top the salad with the sliced grilled chicken and finish with a sprinkle of toasted sunflower seeds for a satisfying crunch.