Grilled Chicken and Quinoa Salad with Fresh Spinach and 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 Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with toasted almond slices for a satisfying crunch.

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NUTRITION

329kcal
Protein
18.4g
Fat
16.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.15 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

2.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Diced Cucumber

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper and grill until cooked through.

  • 2

    Let the chicken rest for five minutes before slicing into thin strips.

  • 3

    Whisk together the olive oil, lemon juice, and a pinch of salt in a small jar to make the dressing.

  • 4

    Combine the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 5

    Add the sliced chicken to the salad and drizzle with the lemon vinaigrette.

  • 6

    Toss gently to combine and top with the sliced almonds for a bit of crunch.

Grilled Chicken and Quinoa Salad with Fresh Spinach and 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 Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with toasted almond slices for a satisfying crunch.

NUTRITION

329kcal
Protein
18.4g
Fat
16.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.15 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

2.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Diced Cucumber

1 tablespoon Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with salt and pepper and grill until cooked through.

  • 2

    Let the chicken rest for five minutes before slicing into thin strips.

  • 3

    Whisk together the olive oil, lemon juice, and a pinch of salt in a small jar to make the dressing.

  • 4

    Combine the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large bowl.

  • 5

    Add the sliced chicken to the salad and drizzle with the lemon vinaigrette.

  • 6

    Toss gently to combine and top with the sliced almonds for a bit of crunch.