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

Grilled chicken breast and fluffy quinoa tossed with fresh cucumbers and tomatoes, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

233kcal
Protein
16.5g
Fat
7.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.25 cup Diced Cucumber

0.3 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cook the quinoa according to package directions and allow it to cool slightly.

  • 3

    In a large bowl, combine the baby spinach, diced cucumber, and halved cherry tomatoes.

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the vinaigrette.

  • 5

    Add the sliced chicken and cooked quinoa to the salad bowl.

  • 6

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

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

Grilled chicken breast and fluffy quinoa tossed with fresh cucumbers and tomatoes, finished with a bright and zesty lemon vinaigrette.

NUTRITION

233kcal
Protein
16.5g
Fat
7.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.25 cup Diced Cucumber

0.3 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cook the quinoa according to package directions and allow it to cool slightly.

  • 3

    In a large bowl, combine the baby spinach, diced cucumber, and halved cherry tomatoes.

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the vinaigrette.

  • 5

    Add the sliced chicken and cooked quinoa to the salad bowl.

  • 6

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