Grilled Chicken and Quinoa Salad with 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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken tossed with fluffy quinoa, crisp cucumbers, and juicy tomatoes in a bright lemon vinaigrette for a refreshing, zesty finish.

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NUTRITION

255kcal
Protein
17.7g
Fat
12g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast, sliced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Dried Oregano

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PREPARATION

  • 1

    Grill the chicken breast until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa and cook according to package instructions until fluffy, then set aside to cool.

  • 3

    Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and dried oregano to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and top with the cooked quinoa, sliced chicken, and vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.

Grilled Chicken and Quinoa Salad with 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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken tossed with fluffy quinoa, crisp cucumbers, and juicy tomatoes in a bright lemon vinaigrette for a refreshing, zesty finish.

NUTRITION

255kcal
Protein
17.7g
Fat
12g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast, sliced

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Dried Oregano

PREPARATION

  • 1

    Grill the chicken breast until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa and cook according to package instructions until fluffy, then set aside to cool.

  • 3

    Halve the cherry tomatoes and dice the cucumber into bite-sized pieces.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and dried oregano to create the vinaigrette.

  • 5

    Place the baby spinach in a large salad bowl and top with the cooked quinoa, sliced chicken, and vegetables.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine before serving.