Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

257kcal
Protein
19.4g
Fat
9.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Toasted Sunflower Seeds

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin, bite-sized strips.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    Place the fresh baby spinach, cooled quinoa, and grilled chicken strips into a large salad bowl.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.

  • 7

    Garnish with toasted sunflower seeds for a light crunch and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

NUTRITION

257kcal
Protein
19.4g
Fat
9.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Toasted Sunflower Seeds

PREPARATION

  • 1

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin, bite-sized strips.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    Place the fresh baby spinach, cooled quinoa, and grilled chicken strips into a large salad bowl.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated.

  • 7

    Garnish with toasted sunflower seeds for a light crunch and serve immediately.