Grilled Chicken and Quinoa Salad with 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 Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and garden vegetables in a zesty lemon vinaigrette, finished with a bright and tangy zip.

Try 7 days free, then $12.99 / mo.

NUTRITION

273kcal
Protein
16.3g
Fat
12.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1.15 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 cup Sliced Cucumber

1/4 cup Cherry Tomatoes

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Grill the chicken breast until cooked through, then slice into bite-sized strips.

  • 2

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

  • 3

    Whisk the olive oil and fresh lemon juice together in a small bowl with a pinch of salt and pepper.

  • 4

    Add the chicken to the salad and drizzle with the lemon vinaigrette.

  • 5

    Toss everything together until the leaves are lightly coated and the flavors are well combined.

Grilled Chicken and Quinoa Salad with 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 Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and garden vegetables in a zesty lemon vinaigrette, finished with a bright and tangy zip.

NUTRITION

273kcal
Protein
16.3g
Fat
12.3g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

1.15 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 cup Sliced Cucumber

1/4 cup Cherry Tomatoes

PREPARATION

  • 1

    Grill the chicken breast until cooked through, then slice into bite-sized strips.

  • 2

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

  • 3

    Whisk the olive oil and fresh lemon juice together in a small bowl with a pinch of salt and pepper.

  • 4

    Add the chicken to the salad and drizzle with the lemon vinaigrette.

  • 5

    Toss everything together until the leaves are lightly coated and the flavors are well combined.