Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes in a zesty lemon vinaigrette, finished with a sprinkle of fragrant toasted herbs.

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NUTRITION

238kcal
Protein
18.8g
Fat
10.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Allow the chicken to rest for a few minutes before slicing into thin strips or bite-sized cubes.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing gently to ensure the spinach is evenly coated.

  • 6

    Top the salad with the warm grilled chicken strips and serve immediately while the greens are crisp.

Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes in a zesty lemon vinaigrette, finished with a sprinkle of fragrant toasted herbs.

NUTRITION

238kcal
Protein
18.8g
Fat
10.1g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper and grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Allow the chicken to rest for a few minutes before slicing into thin strips or bite-sized cubes.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the quinoa and vegetable mixture, tossing gently to ensure the spinach is evenly coated.

  • 6

    Top the salad with the warm grilled chicken strips and serve immediately while the greens are crisp.