Name: Grilled Chicken and Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1/4 cup Cherry Tomatoes, halved; 1/4 cup Cucumber, diced; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Toasted Sunflower Seeds

Grilled Chicken and Quinoa Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

16.4g

Fat

11.1g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1/4 cup Cherry Tomatoes, halved

1/4 cup Cucumber, diced

1 tablespoon Fresh Lemon Juice

1 teaspoon Toasted Sunflower Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper, then grill until cooked through and slice into thin strips.
2
In a large bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
3
Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create a light vinaigrette.
4
Drizzle the dressing over the salad and toss gently to ensure the leaves and grains are evenly coated.
5
Top the salad with the grilled chicken strips and a sprinkle of toasted sunflower seeds for a satisfying crunch.