Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

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

Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

Grilled lemon-herb chicken served over a bed of fluffy quinoa and fresh spinach, tossed with cherry tomatoes and a bright lemon vinaigrette.

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NUTRITION

506kcal
Protein
41.6g
Fat
17.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

10g Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit, then let it rest before slicing into strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and halved cherry tomatoes.

  • 4

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

  • 5

    Add the warm cooked quinoa and sliced grilled chicken to the bowl with the vegetables.

  • 6

    Drizzle the lemon vinaigrette over the bowl and toss gently until the spinach is slightly wilted and all ingredients are evenly coated.

Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

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

Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Spinach and Cherry Tomatoes

Grilled lemon-herb chicken served over a bed of fluffy quinoa and fresh spinach, tossed with cherry tomatoes and a bright lemon vinaigrette.

NUTRITION

506kcal
Protein
41.6g
Fat
17.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

100g Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

10g Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit, then let it rest before slicing into strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and halved cherry tomatoes.

  • 4

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

  • 5

    Add the warm cooked quinoa and sliced grilled chicken to the bowl with the vegetables.

  • 6

    Drizzle the lemon vinaigrette over the bowl and toss gently until the spinach is slightly wilted and all ingredients are evenly coated.