Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

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

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp vegetables in a zesty, bright lemon vinaigrette.

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NUTRITION

326kcal
Protein
23g
Fat
17.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until fully cooked.

  • 2

    Slice the grilled chicken into thin strips and set aside to cool slightly.

  • 3

    In a small glass jar or bowl whisk together the extra virgin olive oil and fresh lemon juice to create a bright vinaigrette.

  • 4

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

  • 5

    Add the grilled chicken strips to the salad mixture.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to ensure every leaf is coated before serving.

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

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

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp vegetables in a zesty, bright lemon vinaigrette.

NUTRITION

326kcal
Protein
23g
Fat
17.2g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until fully cooked.

  • 2

    Slice the grilled chicken into thin strips and set aside to cool slightly.

  • 3

    In a small glass jar or bowl whisk together the extra virgin olive oil and fresh lemon juice to create a bright vinaigrette.

  • 4

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

  • 5

    Add the grilled chicken strips to the salad mixture.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to ensure every leaf is coated before serving.