Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Sliced Cucumber; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with a sprinkle of crisp sliced cucumbers.

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NUTRITION

Protein

35.9g

Fat

12.3g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
2
Allow the chicken to rest for five minutes before slicing it into thin strips.
3
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until emulsified.
4
In a large salad bowl, combine the baby spinach, cooked quinoa, and sliced cucumbers.
5
Drizzle the lemon vinaigrette over the salad and toss gently to ensure the spinach is evenly coated.
6
Top the salad with the sliced grilled chicken and finish with a crack of fresh black pepper.