Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 ounces Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 1/2 cup Sliced Cucumber; 1/4 cup Halved Cherry Tomatoes; 1/2 cup Fresh Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/4 teaspoon Dried Oregano

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

16.8g

Fat

7.3g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/4 cup Halved Cherry Tomatoes

1/2 cup Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until cooked through and slightly charred.
2
Allow the chicken to rest for a few minutes before slicing into thin strips.
3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano to create the vinaigrette.
4
In a medium mixing bowl, combine the cooked quinoa, baby spinach, sliced cucumbers, and cherry tomatoes.
5
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients.
6
Top the salad with the sliced grilled chicken and serve immediately while fresh.